Semi Cured Salmon Fillet With Kiwifruit And Avocado Salsa

Directions

1. Finely chop the chervil then rub with the lemon zest into the salmon fillets, press the salt, pepper and brown sugar on top then cover and chill for a few hrs to allow the flavours to infuse.
2. For the Potatoes:Bake the potatoes in at 180 C for about 1 hour until cooked then scoop out the flesh and mash with the butter and cream then fold in the arugula.
3. For the Salsa:Peel the avocado and kiwifruit then dice them into a bowl, add in the minced spring onion, chervil, sweet Thai chili sauce, lemon juice and avocado oil. Mix the salad ingredients together.
4. To Assemble:Cut the salmon into portions then in a warm pan with a little oil, sear the salmon till coloured on each side. If they still aren't cooked through finish cooking in an oven. Salmon should be served slightly underdone in the center. Blanch the snow peas in boiling salted water.
5. Place a 7 cm ring onto each plate and press the arugula mash firmly into it. Remove the ring and place the salmon resting on the mash. Serve with the kiwifruit and avocado salad and the snow peas.