Salad of Citrus-Cured Salmon with English Peas

Name: Salad of Citrus-Cured Salmon with English Peas
Yield: Serves 4
Ingredients: 2 blood oranges or 1 small pink grapefruit; 1 x 350 g fillet skinless salmon; 300 g fresh English peas in the pod; 2 blood oranges or 1 small pink grapefruit; 80 g pea shoots; 1 pomegranate; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 100 ml good-quality olive oil; 100 ml crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

Curing fish is not a new or particularly advanced technique, but I love the way it allows the texture of the fish to play a major role in the dish I am creating.

For a more rounded, stronger flavour you can use other oily fish such as trout or mackerel, and the recipe also works well with halibut and monkfish.

Ingredients

1 x 350 g fillet skinless salmon
2 blood oranges or 1 small pink grapefruit

Fish course
Pescatarian
Gluten-free

Method

Preparation

Wrap the salmon in clingfilm and place in the freezer for 30 minutes (this will firm it up and make it easier to slice).

Remove the peel from each orange by slicing off the top and bottom and then running the knife around the curve of the fruit to cut away all of the peel, including the white pith underneath. Now slice out the segments into a bowl (they will come a