To make the mayonnaise, put the egg
yolks and mustard in a bowl. Whisk well,
then gradually dribble in the oil, whisking
continuously until thick. Add the lemon
juice and herbs, then season. Keep in the
fridge. Can be made up to 2 days ahead.
Heat oven to 200C/180C fan/gas 6. Line
a flameproof roasting tin with a sheet of
foil. Mix the tea, rice and sugar, and
scatter over the foil (see step 1).
Cut another sheet of foil and fold
to make a rectangle that will sit in the
tin. Pierce lots of small holes in the foil
(see step 2) and lay the salmon, skin-side
down, on top (see step 3).
Set the roasting tin on a high-ish heat
on the hob until the tea is gently smoking,
then lay the foil with the salmon over the
tea. Cover the pan tightly with more foil
and roast for 5 mins for rare, or 8 mins for
salmon that is cooked through. Drizzle
with olive oil and season with sea salt.
Combine the cucumber, radishes
and rocket in a bowl. Spoon some
mayonnaise onto 4 plates, draw the
spoon through to swipe, and put a
salmon fillet on top. Dress the salad with
oil and vinegar and divide between the
plates. Serve sprinkled with herbs.