Ingredients

• ½ savoy cabbage
• 1 tbsp vegetable oil
• salt
• 2 tbsp white wine vinegar
• 2 tbsp caster sugar
• 2 red onions
• cut into wedges
• 500ml/18fl oz light chicken stock
• 2 tbsp butter
• 1 banana shallot
• finely chopped
• 2 garlic cloves
• finely chopped
• 200g/7oz pearl barley
• 100ml/3½fl oz dry white wine
• 125g/4½oz cream cheese
• 90g/3¼oz Västerbotten or Parmesan cheese
• grated
• 2 tbsp fennel seeds
• 1 tbsp dill seeds
• 1 tbsp coriander seeds
• 400g/14oz sushi-grade salmon fillet
• 2 large beetroot
• peeled
• ½ fennel bulb
• 5cm/2in piece fresh horseradish
• grated
• 200ml/7fl oz buttermilk (optional)

Directions

• Preheat the oven to 110C/90C Fan/Gas ¼.
• For the cabbage
• pick off the green outer leaves and cut the stems off them. Cover and put in the fridge. Slice the rest of the cabbage into 1cm/½in strips and mix with the oil. Spread them out on a baking tray and dry in the oven for 12 hours. Keep the oven door ajar by 2.5cm/1inch.
• For the pickled onions
• heat the vinegar and sugar with 4 tablespoons water and 1 teaspoon salt in a saucepan over a medium heat. Put the red onions in a bowl
• pour over the pickling liquid and leave to cool.
• Blanch the green outer cabbage leaves in salted water for 1–2 minutes. Plunge into iced water and drain. Set aside.
• For the creamed barley
• bring the stock to a simmer. Melt the butter in a saucepan over a medium heat and sauté the shallot and garlic until softened but not coloured. Add the barley and sauté for 3–4 minutes
• stirring constantly. Add the wine and simmer
• stirring
• until the liquid has been absorbed.
• Add a ladleful of the stock and simmer
• stirring again
• until the liquid has been absorbed. Continue adding the stock in this way
• until all the liquid has been absorbed and the barley is plump and tender. This should take about 15 minutes. Add the cheeses and stir until you have a smooth consistency. Season with salt.
• Julienne the beetroot into matchsticks using a spiraliser or mandolin and season with salt. Slice the fennel thinly using a mandolin and rinse under cold water.
• For the salmon
• toast the spices in a dry frying pan over a medium heat until fragrant (keep an eye on them
• you don’t want them burn). Blend in a spice grinder until you have a fine powder. Season the salmon with salt and coat in the spice powder. Heat a frying pan over a high heat and sear the salmon fillet for 10 seconds on each side. Allow to rest for a couple minutes before slicing into 25.cm/1in pieces.
• Serve the creamed barley topped with the seared salmon
• blanched cabbage
• dried cabbage
• pickled onions
• beetroot noodles
• crispy fennel
• freshly grated horseradish and buttermilk
• (if using).