Accompany this fantastic recipe by Chef Colin Fassnidge with a long glass of Matilda Bay Redback.


  • Pickling Liquid

  • Ingredients

  • 300mls water

  • 200mls white wine vinegar

  • 100gms sugar

  • 1 cinnamon

  • 1 star anise

  • 1 bay leaf

  • 5 coriander seeds

  • 5 fennel seeds

  • Miso Mayonnaise

  • 200gms of mayonnaise

  • 30gms of white miso paste

  • Lemon Curd

  • 4 Lemons

  • Salt

  • 75grams butter

  • Pinch of sugar

  • Smoked Salmon

  • 200gms of Regal Smoked Salmon (unsliced fillet of salmon)

  • 1 cucumber

  • 1/8 head of cauliflower

  • 2 salad radishes thinly sliced

  • 50gms miso mayonnaise

  • 50gms of lemon curd

  • Lavosh cracker (from any fine deli)


  • Pickling Liquid:

  • 1.

    In a dry saucepan, dry roast the aromats.

  • 2.

    Add the water and vinegar then the sugar.

  • 3.

    Bring to boil then use accordingly.

  • Miso Mayonnaise:

  • 1.

    Mix both miso and mayonnaise together.

  • 2.

    You can add more or less miso depending on your taste.

  • Lemon Curd:

  • 1.

    Boil whole lemons in a saucepan of salted water for 1hr.

  • 2.

    Cut lemons in half and remove pits.

  • 3.

    Retain some of the lemon cooking liquid for blending.

  • 4.

    In a blender add lemons with a splash of the cooking liquid, blend till a smooth paste add a few knobs of butter and a sprinkle of sugar. May need a little more salt at this stage.

  • 5.

    Let cool before serving.

  • Smoked Salmon:

  • 1.

    Slice the salmon into pieces about 0.5cm thick. Brush one side with a little bit of canola oil

  • 2.

    On a very hot solid top stove fry one side of the salmon till a little charred.

  • 3.

    Peel the cucumber and discard the skin, continue to peel the cucumber into ribbons stopping before the seeds. Just before serving dress the cucumber with pickling liquor.

  • 4.

    Cut the cauliflower into small florets. Bring pickling liquor to the boil and pour over cauliflower, cover with cling film and let cool.

  • 5.

    On a plated arrange seared salmon with pickled cauliflower and cucumber, shaved radish.

  • 6.

    Put a few dollops of miso mayonnaise and lemon curd on the plate.

  • 7.

    Arrange a shard of lavosh on top and serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 274kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 13g
  • Sugar 10g
  • Sodium 357mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooking time: 30mins, Serves: 2 - 3

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