Cured Salmon Dressed in Soy Sauce with Rice Paper Crisps and Sumac

SERVES 4 PREP TIME 30 mins COOK TIME 5 mins

Curing time 12-24 hours

INGREDIENTS

1. The cured salmon

• 400g fresh, sushi-grade salmon fillet (skinless and pin-boned)
• 50g coarse sea salt
• 50g granulated sugar
• 1 tbsp whole white peppercorns, lightly crushed

2. The soy dressing

• 3 tbsp high-quality light soy sauce
• 1 tbsp mirin (Japanese sweet rice wine)
• 1 tsp toasted sesame oil
• 1 tbsp fresh lime juice

3. The rice paper crisps

• 4 sheets of Vietnamese rice paper (used for spring rolls)
• Neutral oil with a high smoke point (such a vegetable or sunflower oil) for deep frying

4. The finishers

• 1-2 tsp high quality ground sumac
• Microgreens or finely sliced scallions for garnish

METHOD

Step 1: Cure the salmon (in advance)

1. In a small bowl, mix the coarse sea salt, sugar, and crushed white peppercorns.

2. Place a large sheet of plastic wrap on a clean work surface and scatter half of the salt-sugar mixture onto it. Place the salmon fillet directly on top.

3. Cover the top and sides of the salmon with the remaining cure mixture. Wrap the fish tightly in the plastic wrap.

4. Place the wrapped salmon in a shallow dish, weigh it down slightly with a small plate or tin, and refrigerate for 12 to 24 hours depending on how firm you want the cure.

5. Once cured, unwrap the salmon, thoroughly rinse of the salt and sugar under cold running water, and pat completely dry with paper towels.

Step 2: Whisk the soy dressing

1. In a small bowl, combine the light soy sauce, mirin, toasted sesame oil, and fresh lime juice.

2. Whisk vigorously until the oil and citrus-soy base are completely emulsified. Taste and adjust with an extra drop of lime if you prefer a sharper finish. Set aside.

Step 3: Fry the rice paper crisps

1. Break each sheet of dry rice paper into 3 or 4 smaller, jagged, naturally shaped shards.

2. Pour about 1 inch of neutral cooking oil into a wide skillet or wok and heat to 180 degrees.

3. Carefully drop a piece of rice paper into the hot oil. It will puff up, turn snow white, and expand instantly within 2 to 3 seconds.

4. Remove immediately with tongs before it colours and drain on a plate lined with paper towels. Repeat for all shards and season them with a micro pinch of salt while warm.

Step 4: Slice and dress the salmon

1. Using a very sharp slicing knife held at a 45 degree angle, slice the cured salmon into neat, uniform bite-sized ribbons or thin sashimi-style slices.

2. Arrange the salmon slices neatly across your serving plates.

3. Just before serving, spoon the savoury soy dressing evenly over the salmon slices, allowing it to pool slightly around the fish.

Step 5: Presentation

1. Dust the top of the dressed salmon generously with the bright burgundy ground sumac, ensuring its sharp, citrusy flavour profiles contrast beautifully against the rich, savoury soy sauce.

2. Artfully tuck a few crunchy rice paper crisps in between the salmon slices to provide structural height and a dramatic textural crunch.

3. Garnish lightly with fresh microgreens or scallions and serve immediately while the crisps are perfectly airy.