Black treacle cured salmon

(For 10 portions)

Salmon:

• 1 side of salmon weighing approximately 1.2kg
• 400g sea salt
• 600g caster sugar
• 15g ground black pepper
• 500ml orange juice
• 1 tsp caraway seeds
• 1 lemon juice and zest
• 1 tbsp black treacle (warmed through to help it mix)

Lemon vinaigrette:

• 100ml white wine vinegar
• 50g caster sugar 
• 300ml olive oil
• 2 dessert spoons of Dijon mustard
• 2 lemon zest (finely grated) and juice

Cumin cream x4: 

• 100ml double cream
• 2 good pinches of ground cumin
• salt

To serve:

• Salad leaves
• 10 Oyster Leaves 
• 10 Salty Fingers 
• 10 Paztizz Tops
• 10 Yka Leaves 
• Salmon eggs

(For 10 portions)

Salmon:

Mix together all the ingredients for the cure. Leave the skin on the salmon and score it 4 or 5 times. The salmon will take 48 hours to cure and will need to be turned after 24 hours. Once ready, wash off the cure and pat dry. Brush again with another tablespoon of black treacle. Wrap in cling film and refrigerate. Cut thinly as required and serve either in slices or rolled.   

Lemon vinaigrette:

Gently heat the sugar in the vinegar and once dissolved, leave to cool. Use a hand blender to mix in the mustard, lemon juice and zest. Finally, slowly blend in the oil and reserve until needed.

Cumin cream x4: 

Simply whisk together the cream and the cumin in a bowl until the cream will stand up. Season and refrigerate until needed. 

To serve:

Serve with all the ingredients above.

Recipe: Mark Dodson and Olivier Certain from the Marsons Arm