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1
To cure salmon: rub crushed coriander and fennel seed onto the flesh side of the salmon.
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2
Mix together salt and sugar evenly.
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3
In a plastic box sprinkle one third of salt sugar mix.
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4
Place salmon skin side down and cover evenly with chopped dill.
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5
Cover with remaining salt sugar mix.
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6
Cover box with cling film and leave to cure in fridge for 24 - 48 hours depending on how you like your fish.
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7
(*See notes about curing time above)
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8
Remove from box and wash off salt sugar mix under a cold running tap, taking care not to wash away the dill.
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9
Gently pat dry with a cloth or paper towel.
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10
Brush with olive oil, cover with cling film and return to fridge until needed.
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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.
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12
Slice potatoes and blanch in vegetable oil until soft - about 15 minutes.
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13
Drain potatoes and place on paper towel to dry.
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14
Break eggs into a metal bowl, add warm onions and potatoes, then season to taste with salt and freshly ground black pepper.
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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.
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16
In a non-stick frying pan greased with extra virgin olive oil, pour in your tortilla mixture until it reaches the top.
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17
Bake in a moderate oven, 150C, for 20 minutes or until just cooked.
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18
To make the cream: mix lemon juice and cream together in a saucepan and warm gently to blood temperature.
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19
Set aside to cool.
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20
To serve: thinly slice the fish diagonally avoiding the brown flesh near the skin.
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21
Transfer fish slices to a tray and return to fridge.
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22
Mix chopped dill into cream.
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23
Slice tortilla into wedges.
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24
Arrange salmon onto plate besides a slice of warm tortilla, a spoon of creme fraiche, and a wedge of lemon too.
