Whisky Cured Salmon with Lemon and Yuzu Crème Fraiche

Awarded by Fabrice Merien
Because it makes you feel close to the sea and the people that produce this unique fish. Lemon and yuzu work together perfectly well. I had it with a baby cos salad (with pancetta and white anchovies). It was cooked by the chef in front of me when I was sitting at the kitchen benchtop making the experience even more memorable. Cooked or cured salmon is a classic in New Zealand but the team at Onemata bring a very interesting twist making this dish even more subtle and fragrant.