…with buckwheat pancakes & horseradish cream.

Serves 4

48hrs to cure the salmon, 45 mins cooking


For the Salmon

600g Salmon pin boned, skin on
300g granulated sugar
175g Maldon sea salt
1 tbsp. whole black pepper
1 tbsp. fennel seeds
1 tbsp. coriander seeds
Zest from half a lemon
Zest from half an orange
1 fresh grated beetroot
25ml vodka (grey goose if you have)

For the Horseradish cream:

1cup sour cream
¼ cup grated fresh horseradish
1tbsp. dijon mustard
1 tsp. lemon juice
½ tsp. salt
¼ tsp. freshly ground black pepper
2 tbsp. finely chopped dill

For the Buckwheat Pancakes:

1 cup buckwheat flour
1 ½ tsp. castor sugar
¼ tsp. salt
1tsp. baking powder
¼ tsp. baking soda
1 large egg
1 ¼ cup Greek yogurt
unsalted butter to grease the pan


To cure the Salmon:

Place the sugar, salt, vodka, beetroot, lemon , orange zest & finely chopped dill. Grind the fennel seeds, black peppercorn & coriander seeds in a pestle and mortar and add to the mix.
Place the salmon on a tray, skin side down, and pat the mixture all over it so that the flesh is completely covered. Cover the tray tightly with clingfilm. Pop a heavy weight on top to help pack everything down evenly, then put the whole thing into the fridge for 48hrs.
Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping. Pat the fillet dry with kitchen paper. Put back into the fridge until needed, where it will keep for up to 1 week.

For Horseradish cream:

Mix all the ingredients until the mixture is smooth & creamy.

For the pancakes:

Whisk buckwheat flour, sugar, baking powder, salt and baking soda together in a bowl. Beat yogurt and egg together in a bowl. Pour flour mixture, whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes. Melt butter in a pan over medium heat. Drop spoonsful of batter onto the hot pan and cook until bubbles form and the edges are dry,2-3 minutes, flip and cook until browned on other side, 2-3 minutes. Repeat with remaining batter.