Remove the skin, bloodline and pin bones from the salmon. Mix together the sea salt, coriander seeds and peppercorns in a pestle and mortar and crush to a coarse powder. Add the sugar, lime juice and zest and mix together. Evenly spread the marinade over the salmon. Wrap the salmon in cling-film and refrigerate to marinate for 6 hours. After 6 hours wash-off the marinade from the salmon under cold water and pat dry with a clean tea towel.
In a bowl bind the crab meat with the crème fraiche. Season to taste with salt, freshly ground pepper and a squeeze of fresh lime juice.
Thinly slice the marinated salmon and using an
Divide the crab meat into 4 equal portions and form into quenelles using 2 tablespoons. Place a quenelle in the centre of the salmon. Garnish with the picked chervil and drizzle the basil oil around the salmon.
© 2005 Liam Tomlin. All rights reserved.