Ingredients
- Serves 4 as a starter400g fillet (skin on) of the best fresh salmon or trout you can get
- Marinade2 tbsp flaky sea salt
- 1tsp fennel seeds
- Zest of 1 lemon and 1 orange
- Ground black pepper
- Dressing50ml olive oil
- Juice of 1 lemon
- 1 tsp honey
- Pinch cumin seeds
- Thumb-sized piece fresh ginger, peeled and grated
- Salad1 pomegranate, seeds removed
- 1 tbsp chopped coriander
- A few radishes, sliced
- Watercress and/or mixed mini leaves
Place the fish skin side down on foil in a gratin dish and sprinkle the salt (yes, all of it), fennel seeds, citrus zest and pepper on top. Fold over the foil to form a snug parcel, weigh it down with a plate or bowl on top, and marinate in the fridge for at least 24 hours. Then remove from the fridge, and rinse it well before drying thoroughly with a clean tea towel or strong kitchen towel. Next, remove and discard the skin and dice the flesh into 1cm dice.
To make the dressing, whisk all the ingredients together in a bowl. Place the diced fish in a bowl with the pomegranate seeds, and toss well in the dressing, reserving a little for drizzling over the plate when it’s ready to serve.
Arrange some of the fish/pomegranate mixture on a plate, garnish with finely sliced radish and watercress or mini salad leaves, drizzle with some of the remaining dressing and serve.
