Recipe by Dammika Herath & Lloyd Aleta of Radisson Blu Hotel Dubai Deira Creek – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE
100 g salmon
3 pcs juniper berries (crushed)
150ml duck fat
rock salt, to taste
1 pcs onion slice
50 g green peas
30 g avocado
1 leaf basil
1 tbsp Japanese mayonnaise
1 tsp sake-wasabi
½ tsp soya sauce
Marinate salmon with rock salt .Flavor duck fat with onion, juniper berries and onion. Poach Salmon at 52 degree Celsius for 6 minutes.
Garnish with crispy fried bacon and mix sakura leaves
Make dressing with Japanese Mayonnaise, sake, wasabi and soya sauce. Mix with green peas, Avocado (Brunnoise) and basil (Brunnoise).
Cut the potato into correct shape and boil. Saffron water until done.
Lay the phyllo pastry and bake in the over.