Teriyaki-cured salmon, winter slaw and horseradish crispbreads

Ingredients

Fish & Shellfish

  • 1 side of salmon

Salad & Fresh Herbs

  • 20g of coriander seeds
  • 75g of fresh ginger, grated
  • coriander leaves, finely chopped

Store Cupboard

  • 20g of black peppercorns
  • 350g of coarse sea salt
  • 50g of soft brown sugar
  • 75g of black treacle
  • salt
  • pepper
  • 50 Peter's Yard charcoal and rye crispbreads
  • 200g of horseradish cream, passed through a sieve to make smooth
  • 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds

Beverages

  • 100ml of mirin

Fruit & Vegetables

  • 5 limes, zested
  • 100g of beetroot, grated (1 medium)
  • 150g of celeriac, peeled and grated
  • 150g of red cabbage, finely shredded

Cooking Sauces

  • 300g of teriyaki sauce

Dairy

  • 3 tbsp of sour cream