Ingredients
- 1 pink grapefruit
- 1 navel orange
- 1 lime
- 200 g coarse sea salt
- 125 g granulated sugar
- 1 tbsp coriander seeds
- 1 tbsp white peppercorns
- 1 bunch lemon thyme
- 500 g very fresh salmon fillet, skinless and boneless
For the potato fritters
- 400 g cold mashed potato
- 1 large egg
- 3 spring onions, finely chopped
- 75 g plain flour
- 200 ml sunflower oil
- salt
- freshly ground black pepper
To serve
- 300 g creme fraiche
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp chives, finely chopped, plus extra whole chives to garnish
- pea shoots, mixed salad leaves and micro herbs
- lime zest
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Method
Step 1.
Make the citrus-cured salmon at least 1 day in advance. Finely grate the zest of the citrus fruits and set aside. Slice away and discard the white pith from the fruits, then cut them in half and discard any seeds. Chop the rest of the flesh.
Step 2.
Mix the citrus zest with the salt, sugar, coriander seeds and peppercorns. Line a plastic container that will comfortably accommodate the salmon with a large sheet of cling film, letting the edges overhang. Spread half of the chopped citrus flesh and half of the lemon thyme over the base of the container, then sprinkle with half the salt mixture. Lay the salmon on top, sprinkle with the rest of the salt mixture and top with the rest of the thyme and citrus flesh.
Step 3.
Wrap the edges of the cling film over the salmon, put a lid on the container and chill in the fridge for 24 hours.
Step 4.
Unwrap the salmon, rinse off the cure and dry thoroughly with kitchen paper. Wrap in fresh cling film and chill in the fridge for at least 4 hours or overnight if you prefer.
Step 5.
To make the potato cakes, mix together the mashed potato, egg, spring onions and flour with your hands, seasoning the mixture with a big pinch of salt and pepper.
Step 6.
Heat the oil in a deep frying pan. Drop heaped tablespoons of the mixture into the hot oil, being careful not to crowd the pan. Fry for 2-3 minutes until the underneath has formed a crisp golden-brown crust. Carefully turn the potato cakes and cook the other side for 2-3 minutes, then transfer to a kitchen paper-lined plate and repeat with the rest of the potato mixture.
Step 7.
To serve, slice the salmon as thinly as possible and arrange on your serving plates. Mix the creme fraiche with the herbs and add a quenelle to each plate. Add the potato fritters and garnish with pea shoots, salad leaves, chives and micro herbs. Garnish the salmon with some finely grated lime zest and serve immediately.
Serves 6
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