Ingredients

Cured Salmon:

  • 500g salmon skinned
  • 125g sea salt
  • 125g sugar
  • 1 tablespoon crushed fennel seeds.
  • 1 tablespoon crushed coriander seeds.
  • 1 lemon juice and zest.

Cucumber Pickle:

  • 1 cucumber cut into thin slices
  • 200ml white wine vinegar
  • 100ml sugar
  • 1 bay leaf
  • 1 teaspoon fennel seeds

Yoghurt:

  • 4 tablespoons natural yogurt
  • 1 teaspoon horseradish
  • 1 tablespoon finely chopped chives

Method

Cured Salmon:

  1. Mix all ingredients together, place half on a tray, put salmon on top and cover with remaining ingredients, cover with cling film and refrigerate for 24 hours.
  2. Remove from fridge, wash salmon under cold water and pat dry.

Cucumber Pickle:

  1. In a saucepan bring the Wine and Vinegar to a simmer add bay leaf, fennel seeds, season with sea salt and pepper. Put sliced cucumber in jar and add the cooled liquid.

Yoghurt:

  1. Mix all ingredients together.

To Serve:

  1. Slice salmon thinly, garnish with the cucumber and yoghurt. Avocado, beetroot, apple and sweet mustard also go well with this dish.