Ingredients
| 2 teaspoons fennel seeds, toasted, crushed | |
| 75g sugar | |
| 25g honey | |
| 200g flaky salt | |
| peel of 1 lemon | |
| peel of 1 orange | |
| 60ml whisky | |
| 600g salmon fillet, skinned, boned | |
| DRESSING | |
| 1 tablespoon orange juice | |
| 2 tablespoons extra virgin olive oil | |
| 1 teaspoon honey | |
| a pinch salt | |
| JALAPEÑO CRÈME FRAÎCHE | |
| 200g crème fraîche | |
| 1 teaspoon jalapeño tabasco | |
| a pinch salt | |
| TO SERVE | |
| Japanese wasabi peas (available in the international aisle in most supermarkets) | |
| edible flowers |
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Instructions
| 1. | Mix together all ingredients except the salmon. |
| 2. | Generously coat the salmon with this mixture. |
| 3. | Put onto a tray, cover and refrigerate for 24 hours. |
| 4. | After curing, rinse the salmon under cold running water to remove the cure, pat dry with a paper towel and keep refrigerated until needed. |
| 5. | DRESSING |
| 6. | Place all the ingredients into a small jar and shake vigorously until well combined. |
| 7. | JALAPEÑO CRÈME FRAÎCHE |
| 8. | Mix all ingredients together and put in the fridge for 30 minutes to firm up. |
| 9. | TO SERVE |
| 10. | Thinly slice the salmon. |
| 11. | For each serving, place four strips of salmon onto a plate, top with an elegant scoop of crème fraîche, spoon over a quarter of the dressing and sprinkle with wasabi peas and edible flowers. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg