Recipe: Tian of Premium Seafood and Gin-Cured Salmon

Cruises, Recipes

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It’s time for another great recipe from the galleys of our partner cruise ships. Today, the chefs at Princess Cruises share with us a delicious seafood treat.

Tian of Premium Seafood and Gin-Cured Salmon
Caviar and Papaya Seed Dressing
Serves 6

Ingredients:
• 1 ½- to 2 pound side fresh salmon
• 2 cups fresh dill, rough chopped
• Zest and juice from 1 orange
• Zest and juice from 2 limes
• Zest and juice from 2 lemons
• 1 cup brown sugar
• ½ cup salt
• 2 tablespoons crushed juniper berries
• ¼ cup gin

Seafood Salad:
• ½ cup scallops
• 1 cup shrimp, peeled and deveined
• 1 cup crabmeat, picked for shells
• ½ cup mussel meat
• ½ cup cucumber, diced
• ⅔ cup papaya, diced
• 3 T. fresh chives, chopped
• Juice from 1 lemon
• 1 ¼ cups plain yogurt
• Salt and pepper

Dressing:
• 1 cup papaya pulp
• ½ cup olive oil
• ¼ cup papaya seeds
• ¼ cup white wine vinegar
• Salt and pepper
• Lemon segments and fresh dill
• 1, 6 oz jar salmon caviar

Method of Preparation:

Lay the salmon side flat, skin–side down, in a large dish.

Mix together the chopped dill and all of the zests and spread generously over the filet.

Mix the salt, brown sugar and juniper together and spread evenly over the dill and zests.

Sprinkle on the juices and gin evenly. Wrap tightly and refrigerate for 36-48 hours to allow the salmon to cure.

Prepare the salad by steaming the scallops, shrimp, crab and mussels. Chill the cooked seafood and cut into small chunks.

Mix all of the salad ingredients together with the seafood and adjust the seasoning. Chill.

Place all of the dressing ingredients into a blender and puree. Adjust the seasoning. Water can be added by the teaspoonful if the dressing is too thick.

To assemble, rinse off the marinade from the salmon side and pat dry. Thinly slice the salmon. The slices can be used as they are, or they can be cut into circles with a pastry cutter.

Lay a piece of salmon on the plate. Top it with a generous portion of the seafood salad and a second piece of salmon. This can all be done in a pastry ring for presentation.

Drizzle the dressing around casually and garnish with lemon segments, fresh dill and salmon caviar.