- For the cured salmon
- 1 side fresh Norwegian salmon, boned
- 10 t Indonesian sweet soy sauce
- 10 t soft brown sugar
- 10 t coarse salt
- 10 t fresh fennel, chopped
- 10 t fennel seeds, crushed
- Black pepper, ground
- For the lamb crackling
- 400 g lamb fat, cut into small cubes
- 2 sprigs rosemary
- Maldon salt
- For the puffed rice
- 10 t sesame oil
- 20 t wild rice
To cure the salmon: Place the salmon in a large, deep tray. Combine all the ingredients and rub onto the salmon fillet.
Cover and refrigerate overnight to cure. Remove the salmon fillet from the tray, drain with paper towel and wipe off any access curing mix. Cut into slices.
To make the crackling: Place the lamb fat in a saucepan and fry with the rosemary sprigs over medium heat. Fry until the fat stops to bubble. Pour the mixture through a sieve. Season the crackling with flakes of Maldon salt and serve warm.
To make the puffed rice: Heat the oil in a large pot and rinse the rice in a sieve under cold running water. Allow all the water to drip out then add the rice to the hot oil. Cover the pot with a lid and allow the rice to pop – similar to making popcorn.
Serve the sliced salmon with the warm lamb crackling, popped rice and Indonesian sweet soy sauce.