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Sweet cured salmon

Richard Phillips from Food Uncut
A mustard dressing, fresh morel mushrooms and citrus fruits make this refreshing salmon dish from Richard Phillips a luxurious brunch treat

Sweet cured salmon

Method

1. Mix together the sea salt, caster sugar, fruit juices and zest, and coriander seeds to make the marinade.

2. Place the salmon fillet in a dish and completely cover with the marinade and leave chilled for 8 hours.

3. Rinse the salmon fillet under cold water, then cut into 4 pieces and pan fry them in a little olive oil.

4. Whisk together the 2 mustards and the vinegar. Then slowly whisk in the olive oil, season with salt and pepper, and add the chopped chives and lemon juice.

5. Place the broad beans and morel mushrooms on a plate, lay the salmon on top, and the poached egg on top of that. Drizzle some of the mustard dressing over the top and use the rest to toss the salad leaves with. Serve the salmon with the salad to the side.

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Serves: 4

Ingredients

For the salmon marinade

150g coarse sea salt
30g caster sugar
2 Lemons, zest and juice
2 Oranges, zest and juice
2 tsp Coriander seeds, crushed
1 salmon fillet, skinned
Olive oil, to fry

For the mustard dressing

2 tsp grain mustard
2 tsp Dijon mustard
20ml champagne vinegar
100ml extra virgin olive oil
1 tsp chopped chives
few drops lemon juice

To serve

50g Broad beans, shelled and cooked in a knob of butter and a drizzle of olive oil
50g fresh morel mushrooms, cooked in a knob of butter and a drizzle of olive oil
4 Eggs, poached
salad leaves, (mizuna, rocket and mustard)