Recipe of the Day

Asian gravlax

450 g fresh salmon
2 Asian pears

Marinade ingredients:

1 cup soy sauce (light)
1 cup chopped fresh coriander
1 tsp. ginger
1 chopped bird’s eye chili
2 Tbsp. mirin (sweet Kikoman)
Zest of one lime
2 oz sake

Mix all ingredients in a mixing bowl. Place the salmon in a deep dish, pour the marinade over it and submerge it in the marinade. Marinate for 24 hours in the fridge.

Sauce ingredients:

1 cup of yogourt
Juice of ½ lime
Zest of one lime
4 chive stalks, chopped
1 small shallot, chopped
1 tsp. yusu (Asian lemon)
1 Tbsp. honey
1 tsp. Szechuan pepper, crushed

In a small pan, poach a peeled and seeded pear for about 3 minutes.
Using a mixer, mix the lime juice, zest, chives, shallot, yusu, honey, pepper and poached pear. Do not purée. Add the yogourt and salt and pepper to taste. Mix for 2 or 3 seconds with the mixer.

Ski Tip of the Day

Mastering the moguls…

Spring is just around the corner and with it, sun, warmth, corn snow and bumps (or moguls). The latter inevitably build up on many of the runs. Here are a few useful tips.
- Keep your skis turning all the time. (Wide, shaped skis with soft tips are easiest to manage*.)
- Avoid traversing between turns. Keep a rhythm going.
- Adopt a narrower stance with your skis closer together to increase the directional mobility of your feet.
- Use the tops of the bumps as a turning platform.
- Do a firm pole plant at the tops of the bumps.
- Adjust the path and shape of your turns so you touch the bumps first with the front end of your skis. If you hit the bump with the side of your feet, you’ll cause an impact that can destabilize you.
- Move quickly towards the front and inside of the curve so that the front end of your skis regain contact with the snow below the bumps.
- And remember, softness and finesse are more effective than roughness….

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