Seared, Cured Salmon Cutlets with Leeks, Bacon and a Cider-vinegar Dressing

Salmon is the king of freshwater fish – although, of course, it spends quite a lot of its life in the sea. Salmon was once eaten very much more than it is now, when the rivers up which it swam to spawn were cleaner, and pollution and overfishing were not taking their toll on the Atlantic fishing grounds. Try to use wild salmon but, if not available, many farmed fish are good value.

This particular salmon dish has lots of good British flavours, with leeks, bacon and cider amongst our