Cured salmon with licorice puree, goat's cheese and mascarpone sorbet

Cured salmon with licorice puree, goat's cheese and mascarpone sorbet. Photo / Doug Sherring

Serves 10

For the salmon
1 fillet New Zealand King Salmon (skin off, bone out)
75g rock salt
110g brown sugar
2 tbsp five spice powder

1 Zest of 2 limes, lemons and oranges Combine all ingredients except salmon and mix. Place salmon on a rack under baking paper. Transfer to a flat tray. Place curing mix on salmon to cover completely. Refrigerate for three days, turning each day.

Licorice puree

40g Black Knight licorice
120ml cream

1 Slice licorice as thinly as possible. Put cream and licorice in a saucepan and bring close to boil. Reduce for 10 minutes, or until licorice is very soft. Stir continuously to stop the licorice from sticking to the bottom of the saucepan.

Mascarpone sorbet

400g mascarpone
140g simple syrup (1 part sugar, 2 parts water)
Salt and white pepper to season

1 Combine all ingredients and churn according to icecream-maker's instructions. Freeze until ready to serve.

To serve: Wash salmon thoroughly and pat dry. Slice to desired size. Place licorice puree in the middle of the plate and place salmon on top. Garnish with soft herbs and edible flowers. Crumble the goats' cheese around the salmon. Scoop the sorbet next to the salmon and serve immediately.