- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus marinating and chilling
- Effort: medium
- 4 salmon, (150g each)
- good pinch sichuan peppercorns, roasted
- 1/2 tsp sugar
- 1 tbsp chopped dill
- finely grated zest of 1 limes
- 500 ml extra virgin olive oil
For the cucumber salad:
- 1 cucumber
- sea salt
- 1 tbsp mirin
- pinches sugar
- 3 tbsp creamed horseradish
- 2 tbsp soured cream
- cayenne pepper
For the garnish:
- good handful of trimmed sprigs watercress
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
1. Pour the oil into a large wide saucepan over medium heat. When the oil is warm (do not allow it to get too hot), put in the peppercorns, sugar, dill and lemon zest. Stir and allow it to infuse until the sugar is slightly melted.
2. Keeping the oil at the same temperature, drop in the salmon fillets. Poach very gently for about 15 minutes until the salmon is cooked.
3. Next make the cucumber salad. Peel the cucumber and slice in half lengthways. Scoop out the seeds with a teaspoon. Slice the flesh into crescents. Place in a colander set over a plate and sprinkle with sea salt. Leave to stand for 30 minutes.
4. Rinse the cucumber under cold running water, then drain and pat dry with paper towel.
5. Put the cucumber into a bowl and add the vinegar and sugar. Chill for 1 hour.
6. Whisk together the horseradish, soured cream and cayenne. Mix this in with the cucumber.
7. Toss the watercress with the oil and mirin.
8. To serve, place a mound of cucumber on each plate. Sit the salmon on top. Place some watercress to one side.
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