Ingredients

• 100g/3½oz sea salt
• 100g/3½oz caster sugar
• 1 vanilla pod
• seeds only
• pinch dried rose petals
• 2 medium free-range egg yolks
• ½ avocado
• chopped
• 2 spring onions
• finely chopped
• 1 tsp finely chopped fresh parsley
• 1 tsp finely snipped fresh chives
• 1 lime
• zest and juice
• 2 tsp rapeseed oil
• 50g/1¾oz smoked salmon
• chopped
• ½ red onion
• finely chopped
• 2 garlic cloves
• crushed
• 1 tsp capers
• 1 tsp cress
• 1 potato
• grated
• ¼ onion
• grated
• 1 free-range egg
• beaten
• 1 tbsp vegetable oil

Directions

• For the dry-cure
• put the salt
• sugar
• vanilla seeds and rose petals in a food processor
• then blend to a powder. Tip half the mixture onto a small baking tray
• make two little wells in the mixture and carefully drop in the yolks. Tip over the remaining dry-cure
• cover with cling film and chill in the fridge for 4 days.
• For the smoked salmon stack
• combine the avocado
• spring onion
• parsley
• chives
• lime zest
• half the rapeseed oil and half the lime juice in a bowl. Position two 7.5cm/3in chefs’ rings onto serving plates. Spoon the avocado mixture into the centre of the moulds.
• Combine the salmon and red onion with the remaining rapeseed oil and lime juice. Spoon this on top of the avocado mixture.
• Rinse the dry-cure off the egg yolks
• pat dry and grate into a bowl. Add the capers and mix gently. Spoon the mixture on top of the salmon and scatter with the cress.
• For the latke
• put the grated potato in a clean tea towel and squeeze out any excess liquid. Put the potato in a bowl and mix it with the grated onion and egg. Heat the oil in a frying pan placed over a medium heat. Divide the potato mixture into two cakes and fry for 10-15 minutes
• turning occasionally
• until crispy on both sides and cooked through.
• Carefully lift up the ring moulds
• releasing the salmon stacks
• and serve with the latke.