Home-cured salmon

Method

1. Place the sugar, coriander seeds, peppercorns, dill, lemon and orange in a food processor and blend for 20 seconds. Mix in the salt by hand.

2. Place the fish fillet on a double layer of cling film and pour over the curing mixture, turning the fish to ensure that all the fillet is evenly covered.

3. Wrap the cling film over the fish to enclose it completely and place on a tray in the fridge overnight.

4. Turn the fish over and leave for another 12 hours.

5. After 24 hours unwrap the fish and rinse under cold running water to wash off the curing mixture. Pat the fish dry with kitchen paper.

6. Place the fish in a steamer, cover with the lid and wrap the lid tightly in cling film to encapsulate all the smoke.

7. Place on a trivet over a hob and smoke for 5 minutes over a low-medium heat and then remove the salmon from the steamer.

8. To make the creamed nasturtium leaves; place the leaves and crème fraiche in a food processor and blend for a few seconds to a purée

9. To serve; carve the salmon in very thin slices and serve with the creamed nasturtium leaves.

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Ingredients

90g caster sugar
1 tsp Coriander seeds, crushed
3/4 tsp White peppercorns, crushed
80g dill leaves
1 lemon, coarsely chopped
1 orange, coarsely chopped
70g coarse sea salt
1x600g thick salmon fillet, pin bones removed

For the creamed nasturtium

1/2 punnet nasturtium leaves
2 tbsp crème fraiche

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