Salmon carpaccio with caramel jhal muri and green pea relish

  • Starter
  • medium
  • 8-10
  • 45 minutes, plus 26 hours curing time

PT45M

PT26H

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Ingredients

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Imperial

Topping

Caramel jhal muri

Green pea relish

1
To cure the fish, arrange the side skin-side down on a tray. Sprinkle over the citrus zests along with the cumin and mustard seeds. Cover and set aside in the fridge for 2 hours
2
After 2 hours, mix the salt, sugar and chilli powder together. Lift the salmon off the tray and sprinkle over a generous layer of the salt mixture on the tray. Place the fish back on top, then scatter over the roughly chopped coriander and press lightly into the fish. Cover the fillet with the remaining salt mixture, then cover and place in the fridge to cure for 24 hours, turning the fillets over every 8 hours
3
While the salmon cures, you can prepare the rest of the elements (although these are best made towards the end of the curing time). To make the green pea relish, place all the ingredients into a blender and blitz until smooth. Transfer to a squeezy bottle and refrigerate until needed
4
To make the jhal muri, heat the sugar in a saucepan until it caramelises, then reduce the heat and add the water, mixing well. Stir in the puffed rice, ensuring it is well coated in the caramel, then spread the grains out on a tray lined with baking paper. Leave to cool completely, then break the rice apart back into individual grains. Place in an airtight container and set aside until needed
  • 75g of granulated sugar
  • 2 tbsp of water
  • 50g of puffed rice
5
Once the salmon has cured for 24 hours, remove the salt mixture and coriander from the fish, washing it if needed. It should feel quite firm to the touch. Pat dry with kitchen towel
6
To make the topping, grind the cumin and coriander seeds together and mix in the chilli powder and dill. Use this mixture to coat the cured fillet on the flesh side
7
To finish the jhal muri, mix together the remaining ingredients and set aside for 5 minutes to infuse. Meanwhile, slice the salmon as finely as possible, removing the skin if desired
8
To serve, arrange slices of salmon on each plate, then top with a sprinkling of the caramelised puffed rice and potato mixture. Pipe dots of the green pea relish to finish
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