Salmon carpaccio with caramel jhal muri and green pea relish

8-10
45 minutes

Ingredients

  • 1 side of salmon, wild or organic, weighing approx. 1kg
  • 1/2 orange, zested
  • 1 lime, zested
  • 1 lemon, zested
  • 1/2 tsp cumin seeds, toasted
  • 1/2 tsp black mustard seeds, toasted
  • 450g of salt
  • 350g of granulated sugar
  • 25g of red chilli powder
  • 125g of coriander, roughly chopped

Topping

  • 1 tbsp of dill, finely chopped
  • 1 tbsp of red chilli powder
  • 1/2 tbsp of coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted

Caramel jhal muri

  • 75g of granulated sugar
  • 2 tbsp of water
  • 50g of puffed rice
  • 1/2 tsp black onion seeds
  • 1 potato, boiled, peeled and cut into 1cm dice
  • 1 knob of ginger, half an inch in length, peele and finely chopped
  • 1 green chilli, finely chopped (optional)
  • 1 tbsp of coriander, finely chopped
  • 1/2 tsp sea salt
  • 1 lime, juiced
  • 2 tsp mustard oil

Green pea relish

  • 260g of frozen peas, defrosted
  • 1 knob of ginger, 1 inch in length, peeled
  • 3 garlic cloves, peeled
  • 3 green chillies
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 1/2 tbsp of mustard oil
  • 1/2 lime, juiced

Method

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
  • 1 side of salmon, wild or organic, weighing approx. 1kg
  • 1/2 orange, zested
  • 1 lime, zested
  • 1 lemon, zested
  • 1/2 tsp cumin seeds, toasted
  • 1/2 tsp black mustard seeds, toasted
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
  • 450g of salt
  • 350g of granulated sugar
  • 25g of red chilli powder
  • 125g of coriander, roughly chopped
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
  • 260g of frozen peas, defrosted
  • 1 knob of ginger, 1 inch in length, peeled
  • 3 garlic cloves, peeled
  • 3 green chillies
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 1/2 tbsp of mustard oil
  • 1/2 lime, juiced
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
  • 1/2 tbsp of coriander seeds, toasted
  • 1/2 tsp cumin seeds, toasted
  • 1 tbsp of red chilli powder
  • 1 tbsp of dill, finely chopped
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
  • 1/2 tsp black onion seeds
  • 1 potato, boiled, peeled and cut into 1cm dice
  • 1 knob of ginger, half an inch in length, peele and finely chopped
  • 1 green chilli, finely chopped (optional)
  • 1 tbsp of coriander, finely chopped
  • 1/2 tsp sea salt
  • 1 lime, juiced
  • 2 tsp mustard oil
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