Sugar-cured salmon with potato tortilla recipe

• 1 lemon, juice and zest only
• 300 ml (10.6fl oz) double cream
• 0.5 bunch fresh dill, roughly chopped
• 1 pinch sea salt to taste
• 1 side of fresh organic salmon, pin boned with skin on
• 500 g (17.6oz) rock salt
• 500 g (17.6oz) Demerara sugar
• 25 g (0.9oz) freshly crushed black pepper
• 25 g (0.9oz) crushed coriander seed
• 25 g (0.9oz) crushed fennel seed
• 1 bunch of fresh dill, roughly chopped
• 2 large white onions
• 10 free-range organic eggs
• 2 tbsp olive oil
• 4 large Desiree potatoes, peeled
• 1 pinch sea salt & freshly ground black pepper to taste

1. To cure salmon: rub crushed coriander and fennel seed onto the flesh side of the salmon.
2. Mix together salt and sugar evenly.
3. In a plastic box sprinkle one third of salt sugar mix.
4. Place salmon skin side down and cover evenly with chopped dill.
5. Cover with remaining salt sugar mix.
6. Cover box with cling film and leave to cure in fridge for 24 - 48 hours depending on how you like your fish.
7. (*See notes about curing time above)
8. Remove from box and wash off salt sugar mix under a cold running tap, taking care not to wash away the dill.
9. Gently pat dry with a cloth or paper towel.
10. Brush with olive oil, cover with cling film and return to fridge until needed.
11. To make tortilla: in a heavy based saucepan with a lid cook the thinly slice white onions very slowly with a little olive oil, with some sugar and salt until they are very soft with no colour.
12. Slice potatoes and blanch in vegetable oil until soft - about 15 minutes.
13. Drain potatoes and place on paper towel to dry.
14. Break eggs into a metal bowl, add warm onions and potatoes, then season to taste with salt and freshly ground black pepper.
15. We do not beat the eggs, but rather stir them with the vegetables so that the tortilla has a streaky effect with the occasional whole yolk.
16. In a non-stick frying pan greased with extra virgin olive oil, pour in your tortilla mixture until it reaches the top.
17. Bake in a moderate oven, 150C, for 20 minutes or until just cooked.
18. To make the cream: mix lemon juice and cream together in a saucepan and warm gently to blood temperature.
19. Set aside to cool.
20. To serve: thinly slice the fish diagonally avoiding the brown flesh near the skin.
21. Transfer fish slices to a tray and return to fridge.
22. Mix chopped dill into cream.
23. Slice tortilla into wedges.
24. Arrange salmon onto plate besides a slice of warm tortilla, a spoon of creme fraiche, and a wedge of lemon too.

lemon, double cream, fresh dill, salt, salmon, black pepper, coriander seed, fennel seed, dill, white onions, eggs, olive oil, potatoes, salt

Taken from www.lovefood.com/guide/recipes/18958/sugarcured-salmon-with-potato-tortilla-recipe (may not work)