Ingredients
16 total- 200ml white wine vinegar
- 60g soft light brown sugar
- 1 tbsp fennel seeds, plus 1 tsp
- 1 tbsp mustard seeds, plus 1 tsp
- 1 tbsp salt
- 1 scotch bonnet, halved lengthways, ½ left whole, ½ deseeded and finely chopped
- 5 baby cucumbers, sliced
- ½ mooli, thinly sliced into half-moons
- 250g sugar snap peas
- 80ml extra-virgin olive oil
- 4 garlic cloves, finely sliced
- 1 lemon, zested, plus juice of ½
- 500g baby potatoes, boiled and cooled
- 30g dill, sprigs picked and chopped
- 80g watercress
- 2 (160g) packs honey roast hot-smoked salmon
Method
4 stepsStep 1
To make the pickle, combine the vinegar, sugar, 1 tbsp each fennel and mustard seeds, 1 tbsp salt and ½ whole scotch bonnet in a pan with 200ml water. Bring to a simmer, then remove from the heat; leave to cool. Put the cucumber and mooli in a bowl, pour over the cooled liquid and leave to steep for at least 30 mins. Cover and chill overnight if making ahead.
Step 2
Place a dry pan over a high heat. Cook the sugar snaps for 5 mins or until charred. Remove to a serving bowl to cool a little.
Step 3
In the same pan, heat the oil over a medium heat. Fry the garlic, chopped scotch bonnet and 1 tsp each fennel and mustard seeds until fragrant and crisp. Remove from the heat; stir in the lemon zest and juice to make a dressing. Season.
Step 4
Add the potatoes, dill and watercress to the sugar snaps. Strain the pickle and add to the bowl too. Pour over the dressing; toss. Flake over the salmon and toss. Cut the zested lemon into wedges and serve.