Hamachianise-cured Hamachi Recipe
Chilled radish crème, green apple & dill vin
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Ingredients
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Cured Hamachi
Chilled Radish Crème
Green Apple & Dill Vin
Method
Curing the Hamachi
Prepare the Cure
In a bowl, mix the sea salt, sugar, chopped dill, lemon zest, and crushed black peppercorns.
Cure the Hamachi
Rub the mixture evenly over the hamachi. Wrap tightly in plastic wrap and refrigerate for 24-36 hours.
Rinse and Slice
After curing, rinse the hamachi under cold water to remove excess cure. Pat dry and slice thinly.
Preparing Chilled Radish Crème
Combine Ingredients
In a bowl, mix the finely grated radishes, sour cream, lemon juice, and salt until well combined.
Chill
Cover the bowl and refrigerate for at least 30 minutes to chill.
Making Green Apple & Dill Vin
Blend the Vin
In a blender, combine the diced green apple, olive oil, white wine vinegar, chopped dill, honey, and salt. Blend until smooth.
Adjust Seasoning
Taste and adjust seasoning with more salt or honey as needed.
Plating the Dish
Assemble
On a serving plate, spread a generous layer of chilled radish crème. Arrange the cured hamachi slices on top and drizzle with the green apple & dill vin.
Serve
Garnish with additional dill if desired and serve immediately.