Citrus Cured Salmon

1. Lay the Regal Salmon Fillet into a deep stainless steel tray. Sprinkle on the basil and zest
2. Combine the salt and sugar and layer on top of the salmon. Drizzle over Vodka
3. Cover with plastic food wrap and place another tray on top of the salmon. - Weigh it down with something heavy and refridgerate
4. Turn the salmon over every 12 hours ensuring its coated with the cure - curing takes approximately 48 hours and is ready when it is firm and glossy
5. Carefully rinse off the cure with cold running water and pat dry with serviettes
6. Slice thinly and trim to line the surface of dinner plates.

NZ Wasabi Panna Cotta

1. Add the cream, milk and wasabi to a stainless steel saucepan and gently warm through stirring to disperse the wasabi.
2. Add sugar and season to taste.
3. Soften gelatin leaves in cold water
4. Puree the cream mix with a wand blender and pass through a fine sieve into a clean bowl
5. Pick gelatine out of the water and squeeze out excess moisture.
6. Add to the wasabi cream, stirring to combine. (Cream must be warm enough to dissolve gelatine)
7. Pass again into another bowl and place on top of an ice bath to cool. Stir to ensure even cooling, recheck the seasoning and add the lemon juice when the cream begins to thicken
8. Pass again into a jug
9. Pour into plastic moulds and refridgerate until fully set, approx 2-3 hours

Green Olive Salsa

1. Finely dice the green olives. Segment the lime flesh and mince, with knife till you achieve a moldable texture.
2. Add some reserved lime juice to the salsa to make moist and tart.