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  • 150g brown sugar
  • 300g rock salt
  • 3 oranges
    zested
  • 2 star anise
  • 1 stick cinnamon
  • 500g centre piece of fillet salmon
    skinned and pin boned
  • 2 slices sourdough
    each cut into 6
  • to serve crème fraîche
  • 3 slices of raw beetroot
    peeled and shredded
  • 12 coriander leaves

Nutrition: per serving

  • kcal107
  • fat5.7g
  • saturates0g
  • carbs5.1g
  • sugars0g
  • fibre0.4g
  • protein9g
  • salt0.97g

Method

  • step 1

    Whizz the sugar, salt, zest, star anise and cinnamon in a food processor. Tip over the salmon, cover with clingfilm and leave in the fridge or a cool place for 24 hours.

  • step 2

    Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when needed then top the toasts with a generous amount of salmon, a dollop of crème fraîche, some beetroot and a coriander leaf.

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