Soft-cured Salmon with Fresh Fennel and Smoked Yoghurt

This dish combines the low-temperature cooking of sous vide with the use of a water circulator to preserve and accentuate the rich taste and amazing texture salmon can retain when handled delicately. The fish is complemented by the contrasting textures of fennel, green apple and radish, while the smoked yoghurt and homemade onion powder are both twists on traditional ‘cured’ salmon flavours.

Having all of the elements prepared well in advance gives this recipe the added bonus of bei