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Ingredients

  • 500g in one thick piece salmon fillet
  • 25g golden caster sugar
  • 25g salt
  • 5 lemons, zested
  • 10g dill, plus a handful to decorate
  • enough to cover the fish mild olive oil
  • 200g Greek yoghurt
  • 1 tsp wholegrain mustard
  • 3 tsp muscovado sugar
  • 1 tsp lemon juice
  • ½ tsp fresh horseradish, grated
  • 2 slices rye bread
  • olive oil
  • 1 cucumber
  • 30ml olive oil
  • 1 tsp white wine vinegar, good quality
  • 1 tsp mustard seeds
  • 2 tsp dill, chopped

Method

  • STEP 1

    Skin and pin bone the salmon. Mix the sugar, salt and lemon zest, then sprinkle evenly over both sides of the salmon. Marinate for 1 hour, then rinse off with cold water. Cut into eight equally sized pieces.

  • STEP 2

    To make the mustard sauce, mix all the ingredients with a pinch of salt and chill until required. Next, break the rye bread into rustic, crouton-sized pieces, drizzle with olive oil and season. Tip into a large frying pan and cook until crisp at the edges, then tip onto a plate and cover with clingfilm so they don’t dry out.

  • STEP 3

    To make the cucumber salad, peel and cut the cucumber into chunky pieces. Put in a bowl with some salt, the olive oil and vinegar and leave to marinate for 30 minutes. Add the mustard seeds and dill before serving.

  • STEP 4

    Heat the mild olive oil to 45C (use a thermometer to check temperature) in a deep frying pan. Put the salmon into the oil and cook for 12-15 minutes. Take out of the oil, cover and cool in the fridge.

  • STEP 5

    To serve, sprinkle the top of each piece of salmon with a dense layer of chopped dill and put it in the centre of a plate. Add a spoonful of the mustard sauce and dot some pieces of cucumber and dill around the edge. Scrunch some croutons up and sprinkle around the plate and finish with a little olive oil.

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