with head chef Vũ Anh Đức from Sheraton Hanoi Hotel

The salmon of the North Atlantic and Pacific Oceans is getting a local update as chef Đức of Hemispheres Steak & Seafood Grill restaurant combines the classic favourite with fresh ingredients from Việt Nam. Cheers!

Ingredients: serves 4

• 250g salmon (with skin)
• 100g sugar
• 50g salt
• 50g pepper
• 1 lemon
• 50g dill
• 20ml vodka
• 100g coriander
• 50g Đà Lạt asparagus
• 50g beetroot
• 8 fresh spring roll papers
• 50g green papaya and carrot (cut into strings)
• 20g salmon roe
• 30ml white vinegar
• 30ml red vinegar
• 5g rocket
• 5g perilla
• 5g Đà Lạt flower

Chef Đức

Method:

To make cured salmon:

• Make sure the meat side of the salmon piece is dry. Then put sugar and salt (with a 2 to 1 ratio of sugar to salt), pepper, lemon zest, dill and vodka on the meaty side. Spread them evenly.
• Put the salmon into your fridge for one day to cure and fully season it.

To make beetroot carpaccio:

• Slice beetroot into thin slices.
• Mix sliced beetroot with some sugar and red vinegar.

     To make spring rolls:

• Cut green papaya and carrot into thin strings. Mix them well with salt, sugar and white vinegar and then remove the excess liquid.
• Take cured salmon out of the fridge and remove all other cured ingredients. Slice the salmon into thin slices.
• Spread two spring-roll paper. Place salmon slices, seasoned green papaya, seasoned carrot, and a few corianders on top and then roll into spring roll. Repeat with all spring-roll papers and other ingredients.
• Boil asparagus and cut in half.
• Set aside some coriander to decorate later and boil the rest. Grind boiled coriander with vinegar, salt, and a little sugar to make coriander sauce.

Servings:

- Serve with spring rolls, a few slices of cured salmon, beetroot carpaccio, salmon roe, rocket, asparagus, perilla, dill and coriander sauce.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.