Ingredients

• 4 x 100g wild salmon fillet
• 1½ tsp salt
• pinch white peppercorns
• crushed
• 1½ tsp sugar
• 1 tsp chopped dill
• 1 tsp lemon zest ( finely chopped)
• 500ml extra virgin olive oil to confit the salmon
• 30g creamed horseradish relish
• 20g sour cream
• salt
• to taste
• pinch of sugar
• 2 drops lemon juice
• pinch cayenne
• 1 tsp fresh grated horseradish (optional)
• 1 cucumber
• peeled and de-seeded
• 1 tsp salt
• 1 tbsp white wine vinegar
• 3 tbsp non-scented oil
• 1 tbsp chopped dill
• 1 pinch fresh ground pepper
• 1 tbsp trout or salmon eggs
• sprigs of dill

Directions

• Cure the salmon:place the 4 fillets of salmon into a small bowl and mix with the salt
• pepper
• dill and lemon zest. Marinade for 30 mins
• only. Wash under running water
• and pat dry the fish. Refrigerate covered with cling film.
• Make the cucumber salad:finely slice the cucumber. Place in a bowl
• sprinkle with salt and leave and marinade for 30 mins. (The salt will remove the enzymes which can cause indigestion). Rinse under cold water
• pat dry. Add vinegar
• sunflower oil
• dill and pepper. Taste to correct seasoning.
• Make the horseradish cream: combine all the ingredients and season to taste
• for more of a twang add some freshly grated horseradish.
• To confit the salmon: preheat the olive oil to 55C: drop in the four pieces of salmon and cook for approximately 16-18 minutes at 45C. Probe temperature of oil. The aim here is not to cook the salmon but to change its texture and taste. Once you put the 4 fillets into the oil
• the oil temperature will drop to approx 45C. It must be kept at this temperature so use a probe to check. The salmon will be uncooked yet creating a very pleasing taste and texture. If over cooked the salmon fillet will leak white proteins (albumen).
• Serve by arranging the cucumber in the centre of the plates; place on the confit salmon pieces. Drizzle the horseradish sauce around. Arrange a few sprigs of dill and trout eggs on the sauce. When serving sprinkle a little fleurs de sel onto the salmon.