Salmon, Sumac, Pickled Strawberries & Pink Peppercorns - Cuisine Magazine - From New Zealand to the

Ingredients

• CURED SALMON
• 1 side of salmon, skin on and pin-boned
• 3 tablespoons flaky sea salt
• 2 tablespoons brown sugar
• olive oil for coating salmon
• 2 teaspoons ground sumac
• fresh dill, chervil or chives, to garnish
• STRAWBERRY & PINK PEPPERCORN PICKLE
• 1 tablespoon pink peppercorns
• ½ cup white wine vinegar
• 2 tablespoons sugar
• 250g punnet strawberries
• CUCUMBER ROCKET SALAD
• 1 telegraph cucumber, cut into thin strips using a peeler
• 50g rocket leaves
• 2 tablespoons extra virgin olive oil
• VEGETARIAN VERSION WITH HALOUMI
• 1–2 packets haloumi (depending on how many you are feeding)
• VEGAN VERSION WITH CASHEW CREAM
• ½ cup raw cashews