FRAGRANT CURED SALMON

Serves 4

400g skinless salmon fillet

FOR THE CURE

200g cinnamon 200g ground nutmeg 200g coriander seeds 200g fennel seeds 200g black sesame seeds

600g rock salt 600g brown sugar MAPLE GLAZE

60g cinnamon 40g nutmeg

20g coriander seeds 1 tsp fennel seeds 240ml maple syrup 100ml cherry vinegar 40ml lemon juice Pinch each of salt and sugar

SALAD DRESSING 160ml cherry vinegar 20ml cider vinegar 2 tbsp lemon juice 4 tbsp honey Large pinch ground cinnamon RADICCHIO SALAD

1 head frisee lettuce 1 head red radicchio 1 beef tomato, thinly sliced

Half a fennel bulb, sliced finely TO CURE THE FISH Toast and crush all spices and fold into the salt and sugar.

Cover the salmon, both top and bottom, with the curing mixture. Refrigerate for 1 hour. Remove and wash off excess spices and pat dry. FOR THE GLAZE Simmer all ingredients for 5 minutes in a saucepan on medium heat. Remove from heat and sieve into bowl.

FOR THE SALAD DRESSING

Put all ingredients in saucepan and bring to the boil.

Remove from the heat and allow to cool. PLATING

Slice the fillet into 20 even pieces and place 5 pieces on each plate. Lightly brush the salmon with the maple glaze.

In a bowl, toss radicchio and frisee with the dressing. Garnish the salmon with the radicchio salad.