2 tablespoons fresh dill. Remove flowers from stems and chop. Chop stems separately.
120ml white wine.
2 shallots peeled and diced.
50g capers.
2 lemons. segmented.
1 tablespoon honey.
50ml olive oil.
20ml white wine vinegar.
30ml vegetable oil.
75g butter.
100g sugar.
75g salt.
Zest of 1 lemon.
Method
Mix the salt, sugar, lemon zest and chopped dill stems. Cover both sides of the salmon filets with the mixture, leave to cure for 15 minutes.
Remove curing mixture by washing salmon under cold water. Dry salmon with a paper towel.
Heat a saucepan over moderate heat add a little of the vegetable oil and 25g of the butter and gently cook the diced shallots for 2 minutes, add white wine and reduce for 2 minutes.
Add stock and gently simmer for 5 minutes.
Add cream and season with salt and pepper, reduce to sauce consistency, add chopped cill.
In a bowl mix the olive oil and white wine vinegar season with salt and pepper, add the honey, capers and lemon segments.
Heat a frying pan over moderate heat add the remaining vegetable oil, place salmon skin side down on pan cook for 3 minutes.
Turn and add remaining butter and baste salmon. Cook for 1 to 2 minutes. Remove.
Spoon sauce on serving plate, then salmon and spoon over caper dressing.
