Marinated Salmon with Coriander Sherbet

Marinated Salmon With Coriander Sherbet

	Serves 4
	INGREDIENTS
50g 1/2 dl 3/4 dl 3 tsp 1/2 1 tsp 1/2 dl 1/3	Vinegar Marinade sugar vinegar water oyster sauce chilli; seeded and sliced crushed coriander seeds Teriyaki sauce Cucumber; thinly sliced
	Coriander Sherbet
1 bunch 200g 5 dl 50g	coriander; cleaned sugar water glucose

400g 50g	fresh salmon fillet; thinly sliced lard (pork back fat); thinly sliced Coriander leaves

Method:
1.	For the Vinegar Marinade: Bring the sugar, vinegar, water, oyster sauce, chilli, crushed coriander seeds and Teriyaki sauce to a boil in a pot. Then set aside and allow it to cool. Marinate the cucumber slices in the vinegar marinade for 5 minutes.
2.	For the Coriander Sherbet: Blend the coriander, sugar, water and glucose (starch syrup) together in a food processor until smooth. Transfer to an ice cream machine to freeze.

To Serve:
Arrange the fresh salmon slices in a square shape on a serving dish. Top with the marinated cucumber slices, then with a thin slice of lard. Spoon a dumpling of coriander sherbet over the fresh salmon, marinated cucumber and lard and garnish with a coriander leaf.

Note: We've had emails about this recipe. People have said we spelled "sherbert" incorrectly. Sorry folks, it is correctly spelled - SHERBET (pronounced sher-biht).