$ $ $ $ $
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45 mins

The Seahorse
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.

Posted by Bloomsbury Published See Bloomsbury's 41 projects » © 2021 Mitch Tonks / Bloomsbury · Reproduced with permission. · Extract taken from The Seahorse published by Absolute Press, £25.00, Hardback, Photography © Chris Terry
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    After 12 hours turn the salmon and return to the fridge for a further 12 hours.

  • Step 4

    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.

  • Step 5

    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.

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