15g Mixed summer herb leaves, such as chervil, parsley, borage and mint
2 tbsp Edible, pestcide-free flowers, to serve
2 tbsp Elderflower cordial
½ tbsp Lemon juice
1 tsp Dijon mustard
5 tbsp Olive oil
Whisk all the vinaigrette ingredients together with salt and freshly ground black pepper to taste.
Rub the salmon with the sea salt, place in a ceramic dish, cover with clingfilm, weigh down with a tin of baked beans or similar and set aside for half an hour. Wash the salt off, rinse
out the dish and pat the fish dry with kitchen paper. Combine the lemon zest and juice, sugar and dill in the same dish, and spread over the fish. Set aside for 10 minutes to cure while you put the salad together.
Combine the radishes, leaves and herbs on a large platter. Slice the (now opaque), salmon on an angle as thinly as possible. Drizzle a little dressing over the leaves and toss gently. Scatter with the sliced salmon and edible flowers and serve immediately.
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