- Centre cut portion of Yarra Valley Salmon, skin and bloodline removed, approx. 10cm in length
- ½ cup combined of finely chopped dill, chervil and parsley
- 1 orange, segmented
- 1 lime segmented
- 1 ruby red grapefruit, segmented
- ½ bunch watercress, washed and picked
- Juice from the remaining citrus fruits – when segmenting squeeze excess into a bowl
- Olive oil (approx. double the amount of juice you have)
- Sea salt and white pepper
- Crème fraiche (optional)
- 40 grams Yarra Valley Salmon Caviar
Cut the salmon portion in half down the centre bloodline to achieve 2 rectangular shaped salmon portions. Season the salmon with sea salt. Place 1 portion with the side the skin was on facing up on a board. Place the other salmon portion on top of the first skin side down. Place the salmon on a piece of plastic wrap and roll into a tight cylinder. Do this 1 more time and then roll in a square of tin foil.
Let the salmon firm up in the refrigerator for 1 hour. Place a saucepan of water on a medium heat and with a thermometer bring the temperature of the water to 55*C. Place the salmon ballotine in the water and cook for 5 minutes. Remove the salmon and place in iced water, then remove and place in the refrigerator.
Carefully remove the salmon from the foil and plastic wrap, handling carefully. Place the chopped herbs on a large plate and then roll the outside of the salmon ballotine in herbs, coating well. Cut into even slices with a very sharp knife.
Make a citrus vinaigrette by whisking in olive oil (to taste) into the citrus juice. Toss the watercress and citrus segments in the dressing and arrange on your serving ware. Place 2 slices of salmon on the watercress and citrus segments then spoon over some Yarra Valley salmon caviar on each slice of salmon.