Oak-smoked salmon with crispy capers, horseradish cream, honey & lemon dressing and shaved fennel

Serves 4

For50g soft the brown salmon sugar 60g 600g sea pin-bonedsalt salmon 100gFor the oak honeywood chips dressing Juice of half a lemon Chopped dill Heather honey Olive oil, white wine vinegar and seasoning

For the horseradish cream 100g crème fraîche 2 tbsp horseradish cream Chopped dill

For the crispy capers 80g butter 50g capers 1 fennel head Half a lemon

Method Mix the sugar and salt together. Place the salmon on a tray, cover it with the sugar mix cure and place in the fridge. After four hours rinse off the

cure and pat the fillet dry. Put the wood chips in

the middle of a deep roasting tray and place a

rack above so it sits slightly over the chips. Score a piece of damp baking paper and place it on top of the rack. Place the salmon on the paper and cover the tray with foil. Put the tray directly on the heat where the wood chips are. Cook on high for 3-4 minutes, then reduce the heat to low. The total cooking time will vary between 10 and 12 minutes, depending on the thickness of the

salmon – pink will be fine.

To make the honey dressing, mix together all the ingredients. Set aside.

To make the cream, whisk together the crème fraîche and horseradish cream, and add the chopped dill, plus some salt and pepper.

For the capers, put half of the butter in a frying pan on a high heat. When it melts, add the capers. As the capers begin to fry and absorb the butter, add the other half of the butter and cook until the capers are crispy. Drain on a paper towel. Shave the fennel as thinly as possible on a mandolin and put it in iced water with the lemon.

Place the salmon in the middle of a plate with a large tablespoon of horseradish cream. Sprinkle this with the capers. Drain the fennel and mix with dill and the honey dressing. Serve at once.