Confit salmon, Parmesan gnocchi with cauliflower cream

Dried cauliflower florets

• 1 cauliflower floret (medium to large)

Salmon cure

• 8 fresh boneless salmon fillets (approx. 100 g each), skin removed and reserved
• water, for soaking salmon skin
• 100 g rock salt, plus extra pinch for soaking salmon skin
• 6 sprigs fresh dill, leaves only, plus extra for garnishing
• 1 lemon, zested and juiced
• 100 g caster sugar
• 2 pinches ground white pepper

Parmesan gnocchi

• 100 g Parmesan cheese, crust removed and cut into pieces (2 cm)
• 300 g water
• 30 g kudzu (see Tips)
• water (iced)

Confit salmon

• 600 g water
• 500 - 550 g light olive oil

Cauliflower cream

• 30 g unsalted butter
• 20 g olive oil
• ½ tsp sea salt
• ½ tsp ground cayenne pepper
• 400 g cauliflower, broken into florets
• 150 g pouring (whipping) cream
• 50 g full cream milk

Salmon skin, cauliflower and assembly

• 1 ½ tbsp unsalted butter
• 220 g cauliflower, broken into florets
• 2 pinches salt, to taste
• 1 pinch sea salt flakes, for garnishing
• 1 lemon, zest only, finely grated, for garnishing