Salmon Ceviche, Horseradish Mousse, Lemon Myrtle Sable, Pickled Cucumber, Yuzu Gel

Recipe provided to us by Amber Heaton

This is a multi-part recipe, please follow all parts below.

Makes 12

Lemon Myrtle

Backhousia citriodora

Salmon Ceviche:


70g Salmon, sashimi grade, skin off
10g Salmon roe
10g Shallot
15g Cucumber
3g Chives
4ml Yuzu juice
4ml Light soy sauce
2.5ml Extra Virgin Olive oil
Salt & Pepper, to taste


Using a blue chopping board, brunoise salmon and place in a bowl over ice.

Add salmon roe to bowl.

Brunoise cucumber and shallot and place into bowl.

Chop chives and place into bowl.

To dress ceviche, pour over yuzu juice, soy sauce and olive oil.

Season to taste with salt and cracked black pepper.

Horseradish Mousse:


60ml Pouring Cream
15g Mascarpone
10g Horseradish Cream
2ml Yuzu juice
2 Gold gelatine sheets
Pinch salt


Bloom gelatine in ice water.

In a small pot place pouring cream, mascarpone, and horseradish cream. Heat till warm and remove from heat.

Stir in yuzu juice and salt.

Remove gelatine from water and squeeze out any excess water.

Add to pot and stir till all dissolved.

Strain through a fine chinois into a measuring jug.

Pour horseradish mousse into drop shaped moulds, slightly banging on bench to remove any air bubbles. Place in freezer.

When mousse is frozen, remove from moulds and place in an airtight container in fridge to defrost.

Pickled Cucumber:


½ Telegraph cucumber
50ml White wine vinegar
35ml Water
15g Caster sugar
Pinch salt
1 Clove
¼ Cinnamon stick


To make pickle liquid bring vinegar, water, sugar, salt and aromats to a boil.

Remove from heat and strain through a fine chinois

Peel cucumber and using a mandolin, slice ribbons 1.5mm thick, making sure to not get any of the seeds.

Reserve the middle part of the cucumber as can cut around seeds and use in ceviche.

Lay cucumber ribbons flat on a chopping board and cut out using drop shaped cutter, same size as mousse moulds.

Place cucumber into pickle liquid and allow to sit for 1hr.

Remove cucumber from pickle liquid and lay flat on paper towel to absorb excess moisture.

Lemon Myrtle Sable:


60g Plain flour
1g Lemon Myrtle powder
30g Salted butter
20g Whole egg
½ tsp Water
Pinch salt


In a hand blender place flour, lemon myrtle powder, and salt. Mix till combined.

Add cold butter and blend till mixture resembles breadcrumbs.

Add egg and water, blend till dough starts to come together.

Turn dough onto bench and knead to form dough into a ball.

Allow dough to chill in fridge for 2 hours.

Remove dough from fridge and place onto a lightly floured bench. Roll dough to 3mm thick and using drop shaped cutter, cut out dough and place on a lined baking tray.

Place tray in fridge and allow to chill again for 30 mins.

Pre heat oven to 170°c

Bake for 10 mins.

Yuzu Gel:


50ml Yuzu juice
50ml Water
25g Caster sugar
2g Agar
60ml Water, to blend


In a small pot place yuzu juice, water, sugar, and agar. Bring to a boil.

Once liquid has come to a boil remove from heat, place in container, and allow to set hard in fridge.

Once gel is set hard, place into blender and blend with water till smooth.

Pass through a fine chinois and place in piping bag in fridge.


10 small pieces of dill, on top of canape

For the plate up:

¼ cup dry ice
100ml Lemon myrtle infused sea water, to pour on dry ice
100g Coastal Sea Herbs
1kg Blue rocks

To Plate:

1. Set plate up with rocks and coastal herbs.
2. To assemble tapas, place sable down then pickled cucumber.
3. Place horseradish mousse on top of pickled cucumber and fill horseradish mould with salmon ceviche.
4. Pipe one dot of yuzu gel on each tapa and garnish with a piece of dill.
5. Place dry ice in middle of platter and pour lemon myrtle infused sea water over the dry ice.


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