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1
For the sauce: bring a sauce pan of water to the boil.
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2
Place the ice cubes in a bowl and cover with cold water.
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3
Remove the stems from the cherry tomatoes and immerse in the boiling water for 10 - 15 seconds.
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4
Remove from the boiling water and submerge in the iced water.
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5
Remove the tomatoes from the water once they are cold and remove the skins with your fingers.
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6
Cut the cherry tomatoes in half and place in a bowl, season with salt and allow the salt to extract the juices from the tomatoes for 30 minutes.
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7
Peel and finely dice the shallot and garlic.
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8
Pick the leaves form the basil and carefully cut the leaves.
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9
Add the olives, diced shallot and garlic to the tomatoes and add the olive oil.
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10
Fold through the basil and keep the sauce at room temperature and allow the flavours to develop.
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11
For the slaw: peel the kohlrabi and slice very finely either with a sharp knife or mandolin.
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12
Cut the slices into very thin strips (julienne) and season with salt to soften the kohlrabi.
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13
Cut the fennel in half and remove the tough core.
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14
Slice the fennel very finely on a mandolin and season with salt to wilt the fennel.
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15
Peel and finely dice the garlic.
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16
Pick the leaves from the parsley and roughly chop.
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17
Mix the fennel, kohlrabi, garlic and parsley with the greek yogurt and add a squeeze of lemon juice.
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18
Pick though the rocket and remove any damaged leaves.
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19
Wash in cold water.
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20
For the salmon: preheat the oven to 180'C.
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21
Heat a frying pan or griddle until very hot.
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22
Season the salmon with salt and rub in the olive oil.
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23
Sear the salmon in the pan for 1 minute on each side.
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24
Transfer the salmon to the oven and cook for 2 minutes.
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25
The salmon needs to be pink in the middle.
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26
Remove from the oven and allow to rest for a few minutes.
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27
Squeeze on the lemon juice.
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28
To assemble: place a small pile of slaw in the middle of a plate.
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29
Break the salmon into uneven pieces where it naturally separates and sit the salmon on top of the slaw.
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30
Drizzle the sauce vierge around the pate and over the salmon and finish the dish with a few sprigs of rocket.
