For 10–12 people
We use Nepalese peppercorns in the cure for this dish, as they have a distinct intense smell of grapefruit, which works really well with the sweetness of maple. We realise that they may be a specialist ingredient, so if you can’t find any, then use pink peppercorns instead. Slice the fish thinly like smoked salmon or cut through the fish crossways to give a nice ‘D’ slice.
You Will Need
Begin by making the cure. Place all the cure ingredients except the white wine and maple syrup in a food processor and blitz for 20 seconds, or until everything is well mixed and some of the spices are cracked.
Spread half of this mixture into the base of a non-reactive container that will snugly hold all the fish fillets side by side in one layer. Place the salmon fillets on top of the cure in a single layer, then sprinkle over the remaining cure to completely cover the fish. Pour over the wine and maple syrup, then cover with clingfilm and refrigerate for 12 hours.
After 12 hours turn the salmon and return to the fridge for a further 12 hours.
Remove the fish from the cure and gently wash under cold running water, then pat dry with kitchen paper and place in a clean container.
Serve by slicing the salmon thinly, then drizzling with a little olive oil, a squeeze of lemon and a sprinkle of celery, chives and a few flakes of salt.