Coriander, ricotta sweet-corn pancakes with coriander salsa
Recipe Phillippa Cheifitz
about 250g filleted fresh
Norwegian salmon, skin on 1t kosher salt ¼t sugar ½t milled black pepper red onion and spring onions,
thinly sliced extra-virgin olive oil 2T white-wine vinegar 4 fresh, large eggs ¾ cup crème fraîche 3T chopped, fresh dill salt and milled black pepper
to taste dill sprigs to garnish
Freeze the salmon for about an hour to facilitate easier slicing. Mix the salt, sugar and pepper, and sprinkle half onto a platter. Slice the salmon thinly and arrange on the platter in a single layer without overlapping. Sprinkle the remaining seasoning over. Cover tightly with plastic wrap so that it adheres to the salmon. Refrigerate for at least 20 minutes, or up to 24 hours. Unwrap and sprinkle the onion slices and olive oil over the fish.
Bring a wide, flat saucepan of water to the boil, then add the vinegar. Break the eggs directly into the water. Cover the saucepan tightly and switch off the heat. After three minutes, the whites should be set and the yolks still soft. Remove with a slotted spoon, drain on paper towels and snip off the uneven edges.
To make a sauce, mix the crème fraîche with the dill, and season to taste. Divide the salmon between four plates and top with poached eggs and dill sauce. Garnish with extra dill sprigs.
Marinated salmon with poached eggs and dill sauce