Ingredients

• 25g/1oz caster sugar
• 25g/1oz fine salt
• 2 lemons
• peel removed with a peeler
• then finely sliced into julienne
• ½ filleted side of salmon
• weighing about 500g/1lb 2oz
• skinned and pin boned
• 300ml/11fl oz olive oil
• 10g chopped fresh dill
• 200g/7¼ Greek-style yoghurt
• 1 tsp wholegrain mustard
• pinch salt
• 10g/½oz muscovado sugar
• 1 tsp lemon juice
• freshly grated horseradish
• to taste
• 1 cucumber
• 1 tsp wine vinegar
• salt
• to taste
• 2 tbsp olive oil
• 1 tsp wholegrain mustard
• 5g/¼oz chopped fresh dill
• 2 slices rye bread
• olive oil
• to taste
• pinch salt
• 2 tbsp chopped fresh dill
• 1-2 tbsp mixed micro leaves

Directions

• Mix the sugar
• salt and lemon peel together in a small bowl.
• Lay the salmon in a shallow dish and sprinkle the marinade over.
• Leave to marinate for one hour and then rinse off under cold running water.
• Divide the fish into four portions.
• Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer
• place the pan onto the heat
• then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan
• turn off the heat and leave the salmon for about 15-20 minutes.
• Set aside to cool
• then transfer to a plate and leave in the fridge until ready to serve.
• For the mustard sauce
• mix all ingredients together in a small bowl and chill until required.
• For the cucumber salad
• peel the cucumber and slice it into 1cm/½in cubes.
• Mix the cucumber with the vinegar
• salt
• olive oil and mustard in a bowl and set aside to marinate.
• Add the dill just before serving.
• For the rye croûtons
• drizzle the bread slices with olive oil and sprinkle with salt.
• Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill.
• Sprinkle the chopped dill over the salmon and serve it with the rye croûtons
• mustard sauce
• cucumber salad and mixed micro leaves to garnish.