Marinated salmon with microgreens nasturtium

Here’s how to do it:

Pickled salmon with gin

1. Rinse the salmon and pat dry. If there are any bones, remove them now. Rub with gin.
2. Mix the salt and sugar, sprinkle over the fish and top with grated lemon zest.
3. Cover airtight with foil and marinate in the fridge for at least 1 day (preferably 2). It is best to weigh the fish down with a plate.
4. Remove the salmon from the fridge, rinse, pat dry and remove the skin

Blanched cherry tomatoes

1. Bring the water to the boil in a pan and blanch the tomatoes for about 1 minute. Rinse with cold water and peel.
2. Melt the butter in a pan, add the tomatoes and season with salt and sugar.
3. Fry for a few minutes over a high heat, turning the tomatoes repeatedly so that they are coated with the melting sugar.

Pea puree

1. Briefly heat the peas and buttermilk in a pan.
2. Add the turmeric and blend very finely. Season with salt, pepper and sugar and leave to cool.

Nasturtium cress oil

1. Pluck the capuchin cress and parsley and blend together with the oil and salt in a high-speed blender for approx. 10 minutes.
2. Then strain through an etamine or coffee filter.

Crème fraîche sauce

1. Mix all the ingredients together and chill in the fridge for 1 hour.

Arrange all the ingredients on a plate and garnish with microgreens nasturtium!