festive feasts

Yuzu-and-ginger cured salmon with wasabi leaves, pickles and crème fraîche

For a striking season-perfect dish – on both festive and climate fronts – this citrus-infused cured salmon hits all the right flavour notes.

SERVES 8-10 // PREP TIME 40 MINS (PLUS CURING, PICKLING)

This recipe is made for entertaining at home with no last-minute cooking required – just slice the salmon and arrange everything on the table for guests to serve themselves. Begin this recipe at least a day ahead to cure the salmon. The pickles can be made ahead of time or, for a light pickle, 30 minutes before serving.

2 tsp whole white peppercorns
2 tsp coriander seeds
150 gm fine sea salt
130 gm caster sugar
1 tbsp finely grated ginger
1 tbsp finely grated lemon rind
2 tbsp sake
1 tbsp yuzu juice
1.5 kg side of salmon fillet, trimmed skin on, pin-boned
Fresh wasabi leaves, red-veined sorrel and radish sprouts, to serve 250 ml (1 cup) crème fraîche, to serve

PICKLED CUCUMBER AND RADISH

1 tbsp ginger, cut into julienne
60 ml yuzu juice
1 tbsp caster sugar
1 tsp salt flakes
200 gm baby cucumbers (Qukes), shaved lengthways
1 large watermelon radish, quartered, thinly