1 filleted side of salmon – weighing about 900g
very large bunch dill (about 80g)
100g mixed baby salad leaves and extra virgin olive oil, to serve
FOR THE SALT MIX
250g Maldon sea salt
375g demerara sugar
4 star anise
1 tsp coriander seeds
zest 3 oranges
zest 1 lime
zest 1 lemon
FOR THE HORSERADISH CREME FRAICHE
100ml double cream
100ml crème fraîche
50g freshly grated horseradish or 85g creamed horseradish
juice ½ lemon
Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers. Skin the salmon fillet (see Secrets from Gordon’s kitchen, opposite) and trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs
Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
271 kcals, protein 19g, carbs 5g, fat 19g, sat fat 8g, fibre 1g, sugar 5g, salt 3.61g