Halve a 400g filet of salmon (skin on)
Mixt tbsp sea salt, 1 tbsp caster sugar and 1 tbsp white peppercorns
Finely hack 40g coriander
Put 1 half of the salmon, skin side down on a large piece of clingfilm. Cover the fish with coriander, then with the salt mix,
Cover the saltmix with the rest of the coriander.
Then put the other half of the salmon on top, skin side up.
Press down and fold the clingfilm tightly around the fish.
Put in a shallow bowl with something heavy on top, like canned vegetables
Put in the fridge for 48 hrs, turning regularly.
Pack a coupe of yellow beetroots individually in all foil with some sea salt, bake in a 180°C oven for 35-45 mins. Then cool, peel and slice.
Make a dressing from 40ml olive oil, 30 ml white wine vinegar, 20 ml agave syrup, salt and pepper,
Remove the skin from the salmon, rinse well and dry with kitchen paper. Slice thinly.
Toast 1 tbsp sesame seeds.
Serve as shown, with thin slices of spring onion and cress
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