Ingredients
| CURED SALMON | |
| 1 side of salmon, skin on and pin-boned | |
| 3 tablespoons flaky sea salt | |
| 2 tablespoons brown sugar | |
| olive oil for coating salmon | |
| 2 teaspoons ground sumac | |
| fresh dill, chervil or chives, to garnish | |
| STRAWBERRY & PINK PEPPERCORN PICKLE | |
| 1 tablespoon pink peppercorns | |
| ½ cup white wine vinegar | |
| 2 tablespoons sugar | |
| 250g punnet strawberries | |
| CUCUMBER ROCKET SALAD | |
| 1 telegraph cucumber, cut into thin strips using a peeler | |
| 50g rocket leaves | |
| 2 tablespoons extra virgin olive oil | |
| VEGETARIAN VERSION WITH HALOUMI | |
| 1–2 packets haloumi (depending on how many you are feeding) | |
| VEGAN VERSION WITH CASHEW CREAM | |
| ½ cup raw cashews |
Pretty in pink is the bright little moment here, a super- colourful platter that screams summer, while the sweet and sour strawberry pickles cut the richness of the salmon. This is also good with smaller pieces of fish. Cucumber in any form is always my go-to side for this.
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Instructions
| 1. | CURED SALMON |
| 2. | Trim the salmon if necessary along the thinner belly end (this makes a delightful snack for the cook). |
| 3. | Mix together the salt and sugar then rub this cure all over the fish, ensuring the thickest parts get the most covering. |
| 4. | Wrap tightly in foil, put onto a tray and refrigerate overnight. |
| 5. | Unwrap the salmon and scrape off the salt mix. Pat dry with kitchen paper. |
| 6. | Heat the oven to 125°C. |
| 7. | Rub the salmon all over with oil, then sprinkle with the sumac. |
| 8. | Put onto a lipped baking tray lined with baking paper. |
| 9. | Bake the salmon for 20–30 minutes, depending on its thickness; when cooked, the flesh will still be translucent and a knife inserted into the thickest part should offer no resistance (if you have a thermometer it should read 52°C). |
| 10. | Cool to room temperature then flake into pieces (or if you do this a day ahead, refrigerate, then use a very sharp knife to cut the salmon into thin slices, and bring to room temperature before serving). |
| 11. | Put the salmon onto a platter and top with the strawberries and some sprigs of dill, chervil or chives. |
| 12. | Serve with the cucumber rocket salad alongside. |
| 13. | STRAWBERRY & PINK PEPPERCORN PICKLE |
| 14. | For the pickle, lightly crush the peppercorns and put into a pan with the vinegar, sugar and ¼ cup water. |
| 15. | Bring to a boil to dissolve the sugar, then allow to cool before using. |
| 16. | This can be made ahead and kept in the fridge until required. |
| 17. | Cut the strawberries into thin wedges and put into a bowl. |
| 18. | Pour over the pickle liquid and leave for an hour, turning occasionally. |
| 19. | Drain but reserve the pickle liquid (it can be reused for another batch of strawberries and to dress the salad). |
| 20. | The pickled strawberries will last for at least a week in the fridge but they will lose some of their vibrant colour. |
| 21. | CUCUMBER ROCKET SALAD |
| 22. | For the salad, combine the cucumber and rocket in a bowl with the olive oil and 1–2 tablespoons of the strawberry pickle liquor. Season to taste. |
| 23. | VEGETARIAN VERSION WITH HALOUMI |
| 24. | Omit the salmon. |
| 25. | Cut the haloumi into slices, pat dry and sprinkle with sumac. |
| 26. | Pan fry in a little oil until golden. |
| 27. | Dress the salad, top with the haloumi and strawberry pickles. |
| 28. | Alternatively, bake some feta with a little thyme and salt and pepper along with some sumac, and crumble over the salad. |
| 29. | VEGAN VERSION WITH CASHEW CREAM |
| 30. | Omit the salmon. |
| 31. | Soak the cashews overnight in cold water, drain then blend with ¼ cup water or plant-based milk (or enough to make a creamy paste) along with some salt and sumac. |
| 32. | Smear onto a platter, and serve with the salad and strawberry pickles. |
Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles
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