Canape

Cinnamon and star anise cured salmon
1. 

150g brown sugar
300g rock salt
3 oranges, zested
2 star anise
1 cinnamon stick
500g salmon, centre Piece of fillet, skinned and pin boned
sourdough slices, toasted, each cut into 5
creme fraiche to serve
3 beetroot slices of raw peeled and shredded
12 coriander leaves

Whizz the sugar salt, zest, star anise and cinnamon in a food processor. Tip over the salmon, cover with clingfilm and leave in the fridge or a cool place for 24 hours.

Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when

needed then top the toasts with a generous amount of salmon, a dollop of creme fraiche, some beetroot and a coriander leaf.

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