Cured Salmon with pickled cucumbers and Mouli salad

Serves 4

Ingredients

Salmon
400g Salmon fillet, pinned and scaled (you can ask your fishmonger to do this)
50g Salt
50g Sugar
30g Early Grey loose tea.
20ml Whiskey

Salad
1 Cucumber
50ml White wine vinegar
75g Sugar
120ml Water
1 Chili
1 Clove of Garlic
1 Small Mouli (Japanese Radish)
1 bunch of dill

Method

Curing Salmon

1. Wash salmon and dry with cloth
2. Mix sugar, salt, earl grey and whisky then rub this mixture onto the salmon fillet and refrigerate for about 3 days.
3. It is important to turn the salmon 2-3 times every day so that the salmon is evenly cured.

Cucumber and Mouli Salad

1. Slice cucumber into thin discs put into a dish and salt gently
2. Peel Mouli and slice onto ribbons and then put into ice water
3. Finely chop the Chili, garlic and dill
4. Put the vinegar, sugars and water into a saucepan and bring to boil. Take this off the stove and add the chili and garlic, cover and allow to sit for 10 minutes until cool.
5. Add cucumber and chopped dill to pickle mixture.

Presentation

1. Wash Salmon with cold running water and dry with cloth.
2. Slice thinly and arrange onto plates
3. Drain the Mouli and mix with cucumber and serve with the salmon.