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Ingredients
- brown sugar 150g
- rock salt 300g
- oranges 3, zested
- star anise 2
- cinnamon 1 stick
- salmon 500g centre piece of fillet, skinned and pin boned
- sourdough 2 slices, each cut into 6
- crème fraîche to serve
- beetroot 3 slices of raw, peeled and shredded
- coriander leaves 12
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.
Nutritional Information
- Kcals 107
- Carbs 5.1g
- Protein 9g
- Fat 5.7g
- Salt 0.97g
- Fibre 0.4g
