For the salmon
- 1kg salmon fillet - skin off and pin boned
- 4 tablespoons of Maldon salt
- 4 tablespoons of caster sugar
- 80mls gin
- 40mls tonic water
- 1 tablespoon of chopped dill
- 3 slices of Irish soda bread
- 20g butter
- 2 segments of ruby grapefruit
- Picked watercress
- 2 tablespoons of crème fraiche
- 1 tablespoon of grated horseradish
- Place the salmon on a wide shallow dish that fits the salmon snugly.
- In a bowl mix together the salt, sugar, dill, gin and tonic ingredients. Spread the mixture over the salmon and cover completely with Clingfilm. Place a weight on top of the dish (tins of beans works well for this) and leave in the fridge for 2 days to cure.
- After the 2 days have passed, remove the salmon from the fridge and pat dry with some kitchen towel. Thinly slice the salmon to serve.
- To make the soda crumb, place the soda bread in a blender and blend until the crumb is of a course texture. Heat a medium sized frying pan and melt the butter and fry the bread crumbs until crisp and set to one side.
- To make the crème fraiche, mix the two tablespoons of crème fraiche with grated horseradish and season with salt and pepper to taste.
- Peel and segment the grapefruits, pick the watercress and remove any of the woody stalks and set to one side.
- Lay 3 to 4 slices of salmon on the centre of the plate, place 3 segments of grapefruit segments, some picked watercress, drizzle with the crème fraiche. Finally sprinkle the crumb on top to finish.