Salmon strips with tiger’s milk and chutney

Ingredients for the salmon

• 250 g. of SJÖRAPPORT salmon fillet
• 150 g. of sugar
• 150 g. of salt

Preparation

1. We make a mix of sugar al salt in equal parts. With it we will cure the salmon covering it with the mix. We leave it in the refrigerator for 30 minutes.
2. Once this time has passed, we clean it with water and dry it with absorbent paper. We leave it in the refrigerator until the moment we use it.

Ingredients for the tiger’s milk

• 250 ml. of SAFT FLÄDER elder flower syrup
• 100 ml. of lime juice
• 10 gr. coriander leaves
• Mix of 50 gr. of mango and 50 gr. of pineapple
• 20 gr. of hot yellow pepper paste

Preparation

1. We will start introducing it in a mixer glass and grind it for 3 minutes.
2. Then we leave the mix in the refrigerator.

Ingredients for the chutney

1. 150 g. of pineapple
2. 350 g. of mango
3. 1 red onion
4. 40 g. of raisins
5. 40 g. of sugar
6. 40 ml. of vinegar
7. 15 g. of grated ginger

Preparation

1. We start cutting the onion in little dices and simmer it with an olive oil jet.
2. Once it’s simmered, we add the mango cut in dices of 1x1cm, along with the rest of the ingredients.
3. We cook it at low heat until we obtain a jam texture and leave it to cool in the refrigerator.

Serve

1. We cut the salmon in thin strips and put it in the plate.
2. We add a pair of chutney spoonfuls and end it soaking it in the elder flower tiger’s milk.
3. To complete the dish, we add the pickled onions, corn chips and an avocado cream (just grinding an avocado with a little bit of salt and lime).

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