Strawberry and Rosè Cured Salmon

For The Cured Salmon

800g salmon fillet
500g Food Lover’s Market strawberries, trimmed and halved
Zest and juice of 2 limes
250ml (1 cup) rosè wine
375ml (1 ½ cup) coarse salt
Fresh fennel, to garnish

For The Salad

300g Food Lover’s Market strawberries
250g Food Lover’s Market blueberries
1 baby red cabbage, shredded
½ red onion, sliced
1 red pepper, julliene
125ml (1/2 cup) mixed sprouts

For The Lime And Rosè Vinaigrette

60ml (1/4 cup) Food Lover’s Market Blended Seed and Extra Virgin Olive Oil
10ml (2 tsp) lime juice
30ml (2 Tbsp) rosè wine
15ml (1 Tbsp) Food Lover’s Market honey
Zest of 1 lime
Salt and black pepper, to taste

For The Cured Salmon

Place the salmon fillet in a deep tray. Place the strawberries into your blender or use a stick blender and pureè the strawberries.
Mix the strawberry pureè, lime zest/juice and rosé together and pour over the salmon. Now pack the coarse salt tightly on the salmon and gently spoon over some of the strawberry mixture but be careful not to wash away the salt.
Cover the dish with cling film and refridgerate for 6 hours or overnight.
Once the salmon is cured, rinse the fillet well, pat dry with kitchen paper and thinly slice the salmon with a very sharp knife.

For The Salad

Trim the strawberries and cut into quarters, also halve some of the blueberries. Mix all ingredients together in a salad bowl.

For The Lime And Rosè Vinaigrette

Combine all ingredients in a jar and shake until emulsified. Drizzle over the salad right before serving.

To Assemble

Serve the salad and Vinaigrette alongside the salmon garnished with lime, fresh strawberries and fresh fennel.