Semi-cured Salmon with Kiwifruit and Avocado Salsa

A gem of a dish from New Zealand, Pete Luckett turns the spotlight on fusion cooking with clean modern flavours from the Pacific Rim
By Pete Luckett
Semi-cured Salmon with Kiwifruit and Avocado Salsa
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 salmon, or steakeach 180g
  • 2 tbsp olive oil

For the chervil cure

  • 2 tbsp chervil
  • 1 lemons, grated zest
  • 1 tbsp sea salt
  • 2 tbsp brown sugar
  • 1 tsp coarsely ground black pepper

For the potatoes

  • 2 large potatoes, red skinned
  • 20 g butter
  • 60 ml cream, warm
  • 1 handfuls rocket

For the avocado salsa

  • 1 avocado
  • 3 kiwi fruit
  • 1 spring onions, chopped
  • 1 tbsp chervil, chopped
  • 1 tbsp sweet chilli sauce, Thai
  • 1 lemons, juice
  • 1 tbsp avocado oil


1. Set the salmon pieces on a tray and leave on one side while you make the coating. Finely chop the chervil and mix with the lemon zest salt, pepper and brown sugar. Press over one side of the salmon pieces, cover and refrigerate for a few hours to allow the flavours to infuse.

2. Preheat the oven to 180°C/gas 4 and bake the potatoes for about 1 hour, until fully cooked. Remove from the oven and slice in half, scoop out the flesh and mash with the butter and warm cream. When smooth, stir in the rocket leaves.

3. While the potatoes are baking, peel the avocado and kiwifruit and dice the flesh before tipping into a mixing bowl. Stir in the chopped spring onion, chervil, chilli sauce, lemon juice and avocado oil and taste for seasoning.

4. Heat a skillet with a little oil and sear the salmon until flaky, but not over-cooked - about 3 minutes on each side. Serve straight from the pan with the warm mash and fruity salsa. This dish also tastes great when served with a heap of stir-fried mangetout.

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