Tip all the ingredients for the salt mix
into a food processor and whizz until
everything is combined and the
spices are completely ground.
Stroke your hand along the salmon
fillet to check for any stray bones.
If you find any, pull them out with
a pair of tweezers or small pliers.
To skin the
salmon fillet, lay the fish skin-side down with
the tail end closest to you. Insert
your knife at an angle at the tail
end and cut through the flesh to
the skin. Turn the blade so it’s almost flat
against the skin, then take hold of
the skin with the other hand. Pull
and wiggle the skin towards you
so as to cut the fillet away. Halfway through removing the
skin, hold the knife firmly and flip
the fillet over. Gently lift the fillet away from
the skin and discard the skin. Trim away the
thinner part, plus any fat around the
edges, so that the fillet has an even shape.
Scatter about a third of the salt
mix onto a large tray in a line about
the size of the salmon fillet. Lay the
salmon, skinned-side down, over the salt
and pack the rest of the salt on top.
Cover with cling film, put another tray on
top and weigh it down with a few cans
or an empty casserole dish. Leave in the
fridge overnight or for at least 10 hrs.
Under cold running water, wash
the salt mix off the salmon fillet,
then dry with kitchen paper. Finely
chop the dill. Lay the salmon on a board
and cover with the dill, pressing it down
to pack it onto the salmon.
If serving as a plated starter, use
a sharp carving knife to cut the
salmon straight down into fine
slices, allowing 6 slices for each plate.
To make the horseradish cream,
whisk together the cream and
crème fraîche. Add the horseradish,
lemon juice and seasoning, then continue
to whisk until thick. Dress the salad
leaves in a little olive oil. You are now
ready to plate up.
Arrange a neat pile of baby salad
leaves in the centre of each plate. Curl slices of the salmon into
bow shapes around the leaves. Continue all the way around
the plate in a petal fashion. Use 2 teaspoons to make small
quenelles of horseradish cream
and spoon each into each bowl.