Fillet of Salmon Cured with Coriander Seeds and Chives

Serves 6

Ingredients:

• 1/4 cup coarse salt
• 1/4 cup sugar
• 1/3 cup coriander seeds, coarsely
• ground
• 1/3 cup peppercorns coarsely ground
• 1/3 cup chives, chopped
• 500 salmon fillet, 2 inch thick

To Serve:

• 1 packet melba toast
• 1/4 cup sour cream
• 1 tbsp chives, chopped

Method:

1. Mix together the salt, sugar, peppercorns, coriander seeds, and chives.
2. On a platter, lay half the salt mixture then place the salmon fillet on top, cover with remaining salt mixture.
3. Tightly cover with cling wrap and refrigerate for 6-7 hours.
4. With a soft cloth, whip off the salt mixture from the salmon, refrigerate for a further 15 minutes before slicing.
5. Slice very thing lengthwise, place on melba toast, drizzle with sour cream and sprinkle on chives.