Remove any bones and impurities from the salmon and place on a flat tray.
Lightly crush the spices in a mortar, then mix with salt and sugar.
Rub the salmon with the dressing and leave to marinate for about 4-24 hours. Then remove from the pickle and continue processing.
We will only pickle the fish for a short time today and then warm it slightly in the oven.
2.
Pumpkin cream
Halve the Hokkaido pumpkin, remove the seeds and cut into pieces, season lightly with salt. Cook in a preheated oven at 180°C for 30-40 minutes.
Separate the pumpkin from the skin, puree the flesh together with the ginger, the orange zest and the lemon in a blender. Add the butter, vanilla, lemon oil and lemon juice. If necessary, dilute with a little stock and season again with salt. Keep the puree warm.
3.
Miso foam
Blend the whole egg, egg yolk, miso and Pro Espuma together with a blender, gradually blending in the melted butter. Season to taste with salt and pour into an ISI Espuma bottle.
