1 x 1.3kg |
side of salmon, pin-boned (ask your fishmonger to do this for you) |
800g |
salt |
340g |
light brown sugar |
340g |
caster (superfine) sugar |
2 |
star anise |
1 tablespoon |
ground cumin |
1 tablespoon |
ground coriander |
5 |
thyme sprigs |
1 |
bunch dill, finely chopped |
|
zest of 1 orange |
|
zest of 1 lemon |
4ml |
vodka |
|
Buckwheat blinis, to serve |
|
Herby quark, to serve |
|
salmon eggs or caviar, to serve |
1 |
egg, hard-boiled and finely grated, to garnish |
|
microgreens, for example lemon balm, to garnish |
1/2 |
red onion, finely diced, to garnish |
2 |
radishes, finely sliced, to garnish |
|
Crispy capers, to garnish |