- 200g salmon fillet, preferably from the tail end
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp golden caster sugar
- white pepper, to season
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp extra virgin olive oil
- small handful chives, finely chopped
- small handful dill, finely chopped
Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.
Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.
In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.
Buying your fishAsk your fishmonger for the freshest salmon possible, explaining that it will be eaten raw.