Citrus-cured salmon gravadlax

Method

• step 1

  Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.

• step 2

  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 tip) and trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.

• step 3

  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 compostable cling film or baking parchment, put another tray on top and weigh it down with a few cans or an empty casserole dish. Put in the fridge to chill overnight or for at least 10 hrs.

• step 4

  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.

• step 5

  If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing six slices for each plate.

• step 6

  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. Cover with the dill, pressing it down to pack it onto the salmon. Serve with the salad leaves dressed in a little olive oil.