Ingredients

• 500g/1lb 2oz duck fat
• 500g/1lb 2oz whole hot-smoked salmon fillet
• cut into 4 pieces
• 50g/2oz caster sugar
• 50ml/2fl oz rice wine vinegar
• 2 tbsp water
• salt and freshly ground black pepper
• 1 cucumber
• peeled
• finely sliced
• ¼ mooli (daikon)
• peeled
• finely sliced
• 25g/1oz red amaranth leaves
• 25g/1oz coriander cress

Directions

• Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this). Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• For the salad
• whisk the caster sugar
• rice wine vinegar and water together in a bowl until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• mix the salad dressing
• cucumber and mooli together in a bowl until well combined. Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.