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Cured Huon Salmon, Horseradish & Cucumbers

This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning cured Huon Salmon dish that will make guests stop and stare!

Prep Time

    •    Prep time: 5 hours
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    2g Salt
    •    7g Agar
    •    1 lemon
    •    1/2 Lime
    •    100g Salt
    •    2g Xanthan
    •    150g Sugar
    •    1 Garlic clove
    •    100g Watercress
    •    200ml Buttermilk
    •    1 Banana Shallot
    •    4 Baby Cucumbers
    •    160g Grapeseed Oil
    •    150g Crème Fraiche
    •    3g Vitamin C Powder
    •    400ml Full Cream Milk
    •    20 Wild Garlic Flowers
    •    1 Lebanese Cucumber
    •    150g Fresh Horseradish
    •    30ml Chardonnay Verjus
    •    18g Tapioca Maltodextrin
    •    20 Warrigal Green Leaves
    •    To taste Murray River Salt
    •    650g Huon Salmon fillet (skinned)
    •    300g Wild Garlic (or just normal garlic)


  1. To cure the salmon: In a bowl mix the Sugar, Salt and rind of Lemon and Lime Spread a ¼ of the mix on the base of a shallow tray, place the Salmon fillet in and cover with the remaining cure mix. Cure in the fridge for 4 hours, once time is up rinse fillet under cold water, pat dry and portion into 150gm portions. Keep in fridge till needed.

  2. To make the wild garlic cream: Bring a saucepan of Salted Water to the boil add the Wild Garlic and Watercress and blanch for 10 seconds, strain and transfer the greens to an ice bath, refrigerate. Peel and finely dice the Banana Shallot and Garlic Clove, sweat in saucepan till translucent. Add the Full Cream Milk and infuse over low heat for 30 minutes, strain and discard the Onion and Garlic pour the Milk back into Saucepan and bring to a boil add the Agar and stir vigorously for 15 seconds so the agar is well incorporated, pour mixture into a container of appropriate size and place in fridge to let set. Once Set roughly chop the mix and place in an upright blender and blend on high add the Wild Garlic and Watercress a ¼ at a time, add the Salt and Vitamin C. Blend on high till smooth and no lumps remain, pour into a squeeze bottle and reserve in fridge.

  3. To create the horseradish snow: Peel and roughly chop the Horseradish, place the Horseradish in an upright blender with the Oil and blitz on high till smooth, pass through cheesecloth into a container, let the oil settle in the container.In a bowl measure out 30gm Horseradish Oil skimming from the top to make sure you get no moisture, mix in a bowl with the Tapioca Maltodextrin till a powder forms, season w/ a pinch of Murray River Salt. Pass through sieve and store in a dry airtight container in the fridge.

  4. For the buttermilk: In a bowl mix the Buttermilk, Crème Fraiche and Xanthan in a bowl, season with the salt, pour into a squeeze bottle, keep in fridge.

  5. To finish: Decoratively Slice Cucumbers and dress w/ Chardonnay Verjus. To plate place the Wild Garlic Cream on the plate, add the Salmon, dot the Buttermilk mix around the plate, place the Cucumbers next to the Salmon and top with the Horseradish Snow. Garnish with the Leaves and Flowers, season with the Salt and serve.

This great family recipe is thanks to Huon Aqua Recipes at


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