Seared cured salmon cutlets with leeks, bacon and a cider vinegar – by Gary Rhodes

INGREDIENTS

(serves four)

For the salmon
15g coarse sea salt
15g caster sugar
Twist of black pepper
Splash of Cognac
450g salmon fillet

For the cider dressing 1½ tbs cider vinegar
1 heaped teaspoon caster sugar
1 egg
1 egg yolk
2tsp Dijon mustard
300ml groundnut oil
Salt
Freshly ground black pepper

For the garnish 6 rashers of streaky bacon, cut into thin lardons
Knob of butter
600g leeks, finely shredded
Salt and pepper

METHOD

To prepare the salmon, mix together the salt, sugar and pepper, and moisten with Cognac. Spread evenly on to the salmon fillet, wrap in clingfilm and refrigerate to cure for 6-12 hours. Cut into eight cutlets.

To make the dressing, warm the cider vinegar with the sugar, then allow to cool. Mix the egg and egg yolk with the mustard and add the sugared vinegar. Whisk the ingredients together, then gradually add the groundnut oil, a drop at a time, whisking continuously. Season with salt and pepper.

For the garnish, fry the bacon lardons in a hot pan until golden and crispy. Heat the butter in a large pan and, once bubbling, add the shredded and washed leeks. Cook on a fast heat until tender. Season with salt and pepper. Mix the bacon with the leeks and divide on to plates.

Sear the salmon cutlets in a hot, almost dry, pan until coloured and almost slightly burnt. Sit the salmon on top of the leeks and spoon the dressing around.

Gary Rhodes