Sumac-Cured Salmon Frybread Tacos, Pickled Asparagus, Slaw & Maple Chipotle Crème Fraîche - Cuisine

Ingredients

• SUMAC-CURED SALMON
• 175g sea salt
• 175g caster sugar
• 4 tablespoons sumac
• 1 tablespoon ground black peppercorns
• 330ml dry alcoholic cider
• ½ side salmon, skinned, boned
• PICKLED ASPARAGUS
• 1½ cups cider vinegar
• ½ cup caster sugar
• 1 tablespoon peppercorns
• ¾ bunch asparagus, woody ends removed
• CABBAGE & RADISH SLAW
• juice and zest of 1 orange
• 1 tablespoon white wine vinegar
• 1 red chilli, deseeded, finely chopped
• 1 red onion, halved, thinly sliced
• 300g cabbage, finely shredded
• 4 radishes, thinly sliced, cut into matchsticks
• 2 tablespoons chopped coriander
• MAPLE CHIPOTLE CRÈME FRAÎCHE
• 150g crème fraîche
• 1 teaspoon chipotle paste
• 1 teaspoon maple syrup
• 1 tablespoon extra virgin olive oil
• TO ASSEMBLE THE TACOS
• 3 frybreads ( see recipe )