BAREFOOT in the KITCHEN

Kenneth Ngubane is the executive chef at Tsogo Sun’s Punchinello’s and the banqueting operations manager of Tsogo Sun’s conferencing venues at The Pivot, Montecasino. He has been in the industry for 27 years, trained chefs within the group – including MasterChef’s Benny Masekwameng – and judged SA Chefs Association competitions. He also headed up the kitchen for MasterChef SA Season 1 winner, Deena Naidoo, at Aarya in SunSquare, Montecasino.

Salmon Gravlax

WITH A SELECTION OF MICROGREENS, CRÈME FRAÎCHE, CAPERS, FRESH RADISH AND MUSTARD CREAM SAUCE

SERVES 4

For the salmon

‣. 
500g salmon, bones removed, with the skin on
‣. 
8g white peppercorns
‣. 
125g coarse salt
‣. 
Fresh dill

For the sauce

‣.  80ml Dijon mustard‣.  10g mustard powder‣.  120ml fresh cream‣.  Salt and pepper to taste