Ingredients

• 200g/7oz sea salt
• 150g/5oz caster sugar
• 2 vanilla pods
• split lengthways
• seeds scraped out
• 2 x 900g/2lb thick salmon fillet
• skin on
• scaled
• pin bones removed
• 2 tbsp Dijon mustard
• 2 large bunches fresh dill
• chopped
• 2 tbsp white wine vinegar
• 5 free-range eggs
• 110g/4oz plain flour
• 200g/7oz fresh breadcrumbs
• vegetable oil
• for deep frying
• 1 tbsp red wine vinegar
• 1 tsp honey
• ½ lemon
• juice only
• 3 tbsp olive oil
• 1 avocado
• peeled
• stoned
• finely chopped
• 1 head frisee
• centre leaves only
• picked
• 2 punnets pea shoots
• 3 tbsp coriander cress
• 3 tbsp chives
• finely sliced
• 3 tbsp chervil
• roughly chopped
• 110g/4oz soft goats’ cheese
• torn into small pieces
• 4 tbsp croutons

Directions

• For the gravadlax
• place the salt
• sugar
• vanilla seeds and pods into food processor and blend for 30 seconds.
• Line a large
• shallow
• rectangular dish
• with cling film. Sprinkle a third of the curing mixture over the base
• then add the fish
• skin-side down and cover with another third of the mixture
• then top with the second piece of salmon
• skin-side up. Spread the remaining curing mixture on top of the fillet and wrap in cling film. Leave to chill in the fridge for eight hours.
• Rinse off the curing salt from the fish pat and dry with kitchen paper. Spread the mustard over the flesh side of the salmon
• then sprinkle the dill over the top. Roll very tightly with clingfilm again and leave to chill in the fridge for a further six hours.
• Carve thin slices from the salmon at a 45 degree angle.
• For the deep-fried egg
• bring a large saucepan of water to the boil
• add the vinegar and a pinch of salt. Boil four of the eggs for five minutes. Remove the eggs from the saucepan using a slotted spoon
• and leave to chill in a bowl of iced water.
• Crack the remaining egg into a bowl - whisk and add a pinch of salt and freshly ground black pepper.
• Peel the boiled eggs. Prepare a shallow plate of flour and a separate plate of breadcrumbs. Dredge the boiled eggs in the flour
• then dip into the egg and roll in the breadcrumbs. Set aside on a tray in the fridge until needed.
• Heat the oil in a deep-fat fryer to 180C/350F. Alternatively
• pour the oil into a deep
• heavy-based pan to a depth of 2cm/¾in and bring to the same temperature on the hob
• checking with a sugar thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Fry the eggs until golden-brown. Remove with a slotted spoon
• drain on kitchen paper and season with salt.
• For the avocado salad
• whisk the vinegar
• honey
• lemon juice and olive oil together in a bowl until well combined.
• Mix the remaining ingredients in a bowl and drizzle over the dressing. Lightly toss to coat the salad ingredients with the dressing.
• Lay slices of gravadlax onto a plate. Add a serving of salad alongside and place a deep-fried egg on top.