Dressing
Combine all together in a mixing bowl and reserve for service
Pickled cucumber
First mix the celery salt vinegar and salt. Then add this along with the cucumber balls into a sous vide bag and compress. Leave for 2hr 30min then remove from the bag and reserve for service.
Avocado puree
Peel the avocado and remove the stone. Place this into a food processor along with the juice of a lemon and salt. Puree until smooth, pass and reserve.
Pigs head croquette
Place the pigs head, trotter, ham hocks, carrot, onion, celery and garlic into a suitably sized pan the cover with cold water and a lid.
Cook for 3 ½ hours or until the meat is falling off the bone.
Remove the meat from the pan, pass the liquor through a muslin cloth and back onto the stove and reduce to syrup.
Pick all meat off the bones, removing any sinew.
Sweat all the diced vegetables in separate pans until just cooked then add this to the meat, use the cooking liquor to bind the mix together and season to taste with salt pepper and cabernet sauvignon vinegar.
Press this into a terrine mould lined with clingfilm and press over night. Once pressed remove from mould dice accordingly and pane in the classic way with the addition of Airbag Farina to the breadcrumbs with a 50/50 ratio.
Reserve for service.
To serve:
Slice the scallops (5mm thick) and marinade in the dressing for 10min. Place these onto the plate along with the cucumber radish and dots of avocado puree.
Deep-fry the pigs head until crisp and place on top and garnish with herbs.