Cured and seared spicy salmon

Serve with creamy mashed potatoes, butternut batons and a Green peppercorn vinaigrette

Serves 4

Once you have rubbed the spices into the salmon, the salmon can be frozen for up to 3 months.  Defrost in the refrigerator when needed.

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Important: Start making this dish at least 24 hours before serving.

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The marinade:
2 teaspoons/10 ml salt
1 tablespoon/15 ml sugar
1 tablespoon/15 ml allspice, ground
1 teaspoon/5 ml paprika
1 teaspoon/5 ml garlic, minced
1 teaspoon/5 ml onion, minced
1 tablespoon/15 ml wholegrain mustard
2 tablespoons/30 ml chives, finely chopped
2 tablespoons/30 ml dill, finely chopped

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Any leftover cooked salmon can be make into a salmon mousse. See
Spicy salmon mousse in filo pastry 

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The mashed potatoes:
600 g/22 oz potatoes, peeled
¼ cup/60 ml créme fraîsche or butter
¼ cup/60 ml milk
salt and freshly ground white pepper

The vinaigrette:
2 tablespoons/30 ml olive oil
1 shallot, finely chopped
½ red sweet pepper, rib and seeds removed, peeled and finely diced
½ tomato, peeled, seeded and finely diced
¼ cup/60 ml fish stock, heated
2 tablespoons/30 ml red wine vinegar
a pinch of sugar
salt
1 tablespoon/15 ml pickled green peppercorns, drained

The creamed spinach:
500 g/18 oz young fresh spinach
¼ cup/60 ml cream
1 small clove garlic, finely chopped
2 tablespoons/30 ml shallot, finely chopped
1 teaspoon/5 ml Dijon mustard
salt and freshly ground black pepper

The garnish:
sprigs of dill
bunch of fresh coriander
olive oil for drizzling

For the marinade:

• Mix all the ingredients for the marinade thoroughly.
• Make a few cuts into the skin of the salmon, then rub the marinade all over.
• Roll the fish tightly in plastic film and put in a dish so that the fish fits snugly.
• Cut out a piece of cardboard the size of the dish and place it on top.
• Weigh it down with weights evenly distributed, and chill in the refrigerator overnight, but preferably for 48 hours.
• When ready to cook, brush the herbs and spices off the salmon (do not rinse it off) and rub with the oil.
• In a very hot heavy-based frying pan (a non-stick pan makes it easier), sear the fish skin side down, for about 3 minutes.
• Gently turn it over and cook for a further 2 minutes.
• Put aside in a warm place to rest for 10-15 minutes.

For the mashed potatoes:

• Cut the peeled potatoes into even chunks and boil in salted water until tender (about 15 minutes).
• Drain and return to the pan, and over gentle heat, reheat the potatoes until any excess moisture has evaporated.
• Meanwhile heat the milk.
• Push the potato chunks through a potato ricer and slowly add the warm milk to the potatoes, whilst whisking it with a fork.
• For a super smooth mash, push it through a drum sieve.
• Mix in the créme fraîsche or butter, salt and pepper to taste, then cover and set aside in a warm place.

For the sauce:

• In a saucepan, heat half the oil and sauté the shallot until translucent.
• Add the red pepper and tomato and cook until tender (about 2 minutes).
• Add the fish stock and reduce by half.
• Remove from the heat and put aside.
• When the salmon is ready to be served, reheat the sauce gently, add the vinegar, and whisk in 1 tablespoon/15 ml of the olive oil.
• Season with salt and stir in the green peppercorns.

For the spinach:

• In a saucepan, bring some water to the boil then blanch the spinach for one minute. Drain and refresh in ice water.
• In a small saucepan, bring the cream with the garlic to a boil, remove from the heat and let it infuse until ready to use.
• Squeeze as much liquid as possible from the blanched spinach and chop roughly.
• Strain the cream (discard the garlic) and reheat gently, then add the chopped spinach.
• Add the minced shallot and mustard, salt and pepper and mix thoroughly.

To serve:

• In the center of each serving plate, place a pastry cutter and spoon in the mashed potato.
• Lift the cutter and place a portion of the salmon on top, crispy skin facing up.
• Spoon some spinach neatly next to the fish and pour the vinaigrette around.  Scatter the herbs around, drizzle extra olive oil over if necessary and serve immediately.