Bring the water to the boil and add the salt and sugar; leave to cool. Pour over the salmon and leave for 20 minutes. Rinse the fish for 10 minutes under cold running water and pat dry.
Vacuum pack the salmon and cook it in a water bath at 40°C for 10 minutes. At this temperature the proteins in the fish are just cooked, giving you an almost jelly-like texture. When cooked, place in the