Confit salmon pancakes with pickled turnip and horseradish

1. Heat the milk until lukewarm, then add the yeast to dissolve. Put the flour in a bowl with a pinch of both salt and sugar. Mix in the milk mixture, egg yolk and 85ml water to form a batter. Cover and leave to rise in a warm place for 1 hour, until doubled in size. 

2. Meanwhile, put the vinegar, 25g sugar and 100ml water in a pan; bring to the boil. Put the turnip in a bowl, then pour over the liquid; leave to cool. For the salmon, mix the salt and sugar together, then rub all over the fish and chill for 30 minutes.  

3. Carefully rinse the salmon in a bowl of cold water and pat dry with kitchen paper. In a medium pan, warm the oil to 70˚C, then add the garlic, peppercorns and thyme. Add the salmon, ensuring it is fully covered by the oil, and cook for about 15 minutes, until cooked through and flaky. Use a slotted spoon to gently lift the salmon out of the oil and drain on kitchen paper; allow to cool slightly, then flake into a bowl.

4. Once the batter has risen, mix in the melted butter and chives. Using electric beaters, whisk the egg white to soft peaks, then carefully fold into the batter. Grease a frying pan with a little butter, then put over a medium heat. Scoop about 2 tbsp batter for each pancake and fry in batches for 2-3 minutes on each side, until golden brown.

5. Combine all the ingredients for the herb cream in a bowl. Strain the turnips. Divide the pancakes between 4 plates and top with the salmon. Spoon over the pickled turnips, add a dollop of the herb cream, then grate over some horseradish, to taste.