Posted: 19th May 2016
White wine vinegar
Bouquet garni stock
Flaked poached salmon
Peel the vegetables and slice on a mandolin slice on the julienne blade. Steep in a cold pickling juice of white wine vinegar and caster sugar then chill the vegetables.
Poach the salmon in bouquet garni stock then leave to chill.
Grate lemon zest over the poached and smoked salmon.
Arrange the pickled vegetable spaghetti on the plate and place the flaked & smoked salmon on top. Dress with micro herbs, season and serve!