Directions

• Peel and shred the beetroot in a food processor
• Transfer to a big bowl, add zest the a lemon, a lime and an orange on it
• Add 40g rock salt, 70g sugar, 1 tsp black pepper, 1 tbsp toasted coriander seeds (crushed) and 50ml gin. Give it a good stir
• Place some of the beetroot mixture at the bottom of the casserole and place the salmon on top of it
• Cover the salmon with the rest of the beetroot mixture
• Cover with cling film and place a weight on top
• Leave to cure in the fridge for minimum 24 hours, maximum 48 hours
• Shred 1 carrot, 300g daikon and 1 cucumber into long thin strands
• Cut the half a green apple, half a red apple and half a Shingo pear into matchsticks and place in water with a few drops lemon juice to prevent oxidisation
• Once curing is done for the salmon, scrape off the beetroot mixture
• Rinse salmon under cold water. Pat dry and cut into thin slices and set aside
• Cut a can of abalone into thin slices and set aside
• In a bowl mix all the Yusheng Sauce ingredients
• On a huge plate lay the shredded cucumber, daikon and carrot in the center
• Arrange the ingredients the pickle ingredients of the ready made Yusheng with the matchsticks apples, pear and 100g pomelo
• Serve by add cured salmon slices, abalone slices and Pok Chui Crackers
• Optional to add salt, pepper and five-spiced powder. Pour in the Yusheng sauce and start tossing!