This recipe will make 12 spoons. Allow time to cure the salmon and once mixed with other ingredients, it will keep in the fridge for 24 hours.
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Ingredients
- 1/2 tbsp Maldon sea salt
- 1/2 tbsp caster sugar
- 1 lemon zested and juiced
- 2 tsp dill fronds chopped
- 1 tsp fennel seeds lightly crushed
- 1/2 tsp ground black pepper
- 300 g salmon fillet skinned and pin boned
To finish
- 2 tbsp banana shallot very finely diced
- 1 tbsp sour cream
- 1/2 tsp dijon mustard
- 1 tsp lemon juice
- pinch cayenne pepper
- dill fronds or chives to garnish
Instructions
- In a bowl mix together the salt, sugar, lemon zest and dill crushed fennel seeds and pepper. Have a piece of tin foil ready in a dish large enough in which to sit the salmon, rub the mixture into both sides of the salmon, lie on the foil, loosely wrap to make a parcel and chill in the fridge for 12 hours
- Remove the salmon from the fridge and rinse under cold water, pat dry with a paper towel and cut into small cubes and put in a mixing bowl.
- Mix all the dressing ingredients together then add this to the diced salmon and give it all good stir making sure it is all coated. Keep in the fridge for up to 24 hours until you are ready to serve.
- Divide the mixture between 12 Chinese style soup spoons. Top with a sprig of dill.
Nutrition
Calories: 44kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 310mgPotassium: 147mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 5mgCalcium: 10mgIron: 1mg
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