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

Name: 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

www.cuisine.co.nz

Pretty in pink is the bright little moment here, a super- colourful platter that screams summer, while the sweet and sour strawberry pickles cut the richness of

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