1. Prepare Plum-Cured Salmon. Combine the sugar, salt, freeze dried plum powder, and plum wine and rub into salmon fillet. Wrap in plastic wrap and refrigerate overnight OR vacuum pack the salmon for an hour or time desired. When you remove from the plastic pack, gently remove the cured mix with a paper towel and thinly slice the salmon.
2. Prepare Baby Beets. Mandolin the Chioggia beets. In a small bowl mix together the sugar and white vinegar, place the beets in the mixture to pickle.
3. Prepare parsnip ribbons. Peel strips of the parsnip, and set aside in a separate bowl with the sugar and vinegar. Leave to pickle until ready to serve.
4. Green Olive Paste. Blend green olives, extra virgin olive oil, and pecan nuts together into nice paste.
This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.