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Sake-Poached Salmon With Pickled Cucumbers And Yuzu-Wasabi Jelly Recipe

Ingredients

• 1 tbsp finely grated lime rind
• 1 tsp wasabi paste
• 55 gm (¼ cup) caster sugar, plus 2 tbsp extra
• 1.2 kg side salmon, skinless, pin-boned
• 80 ml (⅓ cup) rice wine vinegar
• 1 tbsp each dashi powder and lime juice
• 2 telegraph cucumbers
• 1 small daikon (150gm), peeled
• Micro dill, salmon roe and soy sauce, to serve
• Jelly
• 1 Lebanese cucumber (80gm), chopped
• 1 spring onion, chopped
• 2 tbsp each yuzu juice, mirin and sake
• ½ tsp wasabi paste
• 2½ titanium-strength gelatine leaves, soaked in cold water for 5 minutes
• Poaching liquid
• 500 ml (2 cups) sake
• 300 ml mirin
• 60 ml (¼ cup) rice wine vinegar
• 10 cm piece kombu, rinsed
• 1.5 litres fish stock
• 4 spring onions, cut into 4cm lengths
• 50 gm ginger, thinly sliced
• 1 tbsp white peppercorns

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