Ingredients

Ingredients For the cured salmon

• 450g/1lb salmon fillet (preferably middle-cut), pin bones removed

• 25g/1oz coarse sea salt

• 25g/1oz caster sugar

• 1 tsp crushed white peppercorns

• 1 lemon, zest only

For the sweet citrus dressing (makes approximately 150ml/5fl oz)

• 50g/2oz caster sugar

• 50ml/2fl oz water

• 2 lemons, juice only

• 1 strip lemon zest

• 1 star anise

• 1 stalk lemongrass, finely chopped

• 150ml/5fl oz olive oil

• salt and freshly ground black pepper

For the dill hollandaise

• 6 tsp white wine vinegar

• 2 tsp caster sugar

• 175g/6oz unsalted butter

• 2 free-range egg yolks

• 1 lemon, juice only

• 2 tsp Dijon mustard

• 2 tbsp freshly chopped dill

• salt and freshly ground black pepper

For the asparagus

• 8 asparagus spears, peeled

• handful watercress sprigs

• salt and freshly ground black pepper

Description

Recipe Uses 450g/1lb Salmon Fillet (preferably Middle-cut), Pin Bones Removed, 25g/1oz Coarse Sea Salt, 25g/1oz Caster Sugar, 1 Tsp Crushed White...

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