Ingredients

• 2 tsp caraway seeds
• toasted and ground
• 2 tsp fennel seeds
• toasted and ground
• large pinch of hot paprika
• 125ml/4fl oz soured cream
• salt
• 100g/3½oz caster sugar
• 2 tbsp ground pink peppercorns
• 200ml/7fl oz white wine vinegar
• 2 fennels
• trimmed and thinly sliced
• 1 bunch fresh chervil
• finely chopped
• 1 bunch fresh chives
• snipped
• 1 bunch fresh dill
• finely chopped
• 1 bunch fresh tarragon
• finely chopped
• 1 whole salmon (about 3kg/6lb 8oz)
• cut into 2 fillets
• pin-boned and skinned
• 1 bronze gelatine leaf
• crispbreads
• to serve

Directions

• For the spiced soured cream
• place the soured cream in a muslin over a bowl and leave to drain in the fridge overnight.
• For the pickled fennel
• heat the sugar
• peppercorns and vinegar in a small saucepan until just boiling. Place the fennel in a bowl and pour over the pickling liquid. Cover and allow to steep for at least an hour while you prepare the salmon.
• For the poached salmon
• mix the herbs together and spread half of the herbs over a large piece of cling film that is bigger than the salmon fillets.
• Lay one salmon fillet on the herbs
• skin-side down. Break the gelatine leaf into small pieces and scatter over the salmon fillet. Lay the other salmon fillet on top
• placing it the opposite way round
• head to tail. Scatter the rest of the herbs on top and wrap the fish up tightly in the cling film. Place the fish on a muslin and roll it up in the muslin
• tying it tightly with cooking string or twine.
• Bring a large saucepan of water to the boil and then reduce to a simmer. Gently lower the muslin-wrapped salmon into the water and poach for 20 minutes. Leave to rest in the water as it cools for 1 hour and then transfer to the fridge.
• For the spiced soured cream
• place the drained soured cream
• seeds and paprika in a bowl and stir to combine. Season with salt.
• When the salmon is cold
• remove from the fridge and take off the muslin. Cut into slices through the cling film and transfer to a serving platter. Remove the film and serve on the platter with fennel
• soured cream and crispbreads.