Put the salmon fillet into a small tray
on a double layer of cling film. In a bowl,
mix the salt and sugar with the spices,
coriander stalks and ginger, then scatter
the mix over both sides of the fish and
pat it down. Drizzle over the Sherry and
wrap the fish in the cling film. Place
another tray on top, weight it down
with a few tins, then chill for 2 days,
flipping the fish over each day.
Mix all the dressing ingredients and
stir until the sugar has dissolved. If the
flavour is too strong, dilute it slightly
with a drop of water, then set aside.
To serve, unwrap the salmon and wipe
it clean, then briefly rinse it and pat dry
with kitchen paper. Using a sharp knife,
slice the fish quite thinly and arrange on
plates with the mouli, then sprinkle with
the herbs and drizzle over the dressing.