Spiced Salmon tartare

Place the fish skin side down on foil in a gratin dish and sprinkle the salt (yes, all of it), fennel seeds, citrus zest and pepper on top. Fold over the foil to form a snug parcel, weigh it down with a plate or bowl on top, and marinate in the fridge for at least 24 hours. Then remove from the fridge, and rinse it well before drying thoroughly with a clean tea towel or strong kitchen towel. Next, remove and discard the skin and dice the flesh into 1cm dice.

To make the dressing, whisk all the ingredients together in a bowl. Place the diced fish in a bowl with the pomegranate seeds, and toss well in the dressing, reserving a little for drizzling over the plate when it’s ready to serve.

Arrange some of the fish/pomegranate mixture on a plate, garnish with finely sliced radish and watercress or mini salad leaves, drizzle with some of the remaining dressing and serve.