Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing

To make the cured salmon, trim the salmon by removing the tail and belly strip so you are left with an oblong piece. Combine the lemon zest, chopped dill, sugar, salt and fennel seeds. Sprinkle half the mixture onto a large tray, making a bed the width and length of the salmon. Lay the salmon skin side down and sprinkle the other half of the mixture on top of the fish. Cover with another flat tray, place a heavy weight on top and place the salmon in the fridge for 8 hours or overnight. Remove the salmon from the curing mixture, rinse with cool water and pat dry.

To make the lemon & pink peppercorn dressing, sweat the shallots in half the olive oil until they are soft but not coloured. Add the salt, pepper, and pink peppercorns, and cook for 3-4 mins until just soft. Add the sugar, honey and white wine vinegar and reduce the mix by half until it is syrupy, then remove from the heat. Stir in the lemon juice, vanilla essence and remaining olive oil. Allow to cool and store in a jar.

Prepare the herb crème fraiche by simply mixing the crème fraiche, chives, dill and freshly ground black pepper.

To serve, spread 3-4 tablespoons of the herb crème fraiche in the centre of each plate. Carefully slice a portion of cured salmon (we recommend 110g or so per person) and place the slices on top of the herb crème fraiche. Whisk the dressing and drizzle 3 tablespoons over the salmon slices.

Garnish with the snipped chives and serve with a wedge of lemon on the side.