500g / 1 lb 2 oz salmon fillet, skinned
2 tbsp sea salt
1 tbsp caster sugar
2 tbsp chopped fresh dill, plus extra sprigs to garnish
1 tbsp chopped fresh tarragon
1 tsp Dijon mustard
juice of 1 lemon
salt and pepper
To the topping
400g / 14 oz cream cheese
1 tbsp snipped fresh chives
pinch of paprika
Put the salmon in a shallow, non-metallic dish. Combine the sea salt, sugar and chopped dill in
a small bowl, then rub the mixture into the fish until well coated. Season with pepper. Cover with
cling film and chill in the refrigerator for at least 48 hours, turning the salmon once.
Put the tarragon in a bowl with the mustard, lemon juice, salt and pepper. Remove the salmon
from the refrigerator, chop into small pieces and add to the bowl. Stir until the salmon is well
To make the topping, put all the topping ingredients in a separate bowl and mix well together.
Put a 10cm / 4in steel cooking ring or round biscuit cutter on each of 4 small serving plates.
Divide the salmon between the 4 steel rings so that each ring is half full. Level the surface of
each one, then top with the cream cheese mixture. Smooth the surfaces, then carefully remove the
steel rings. Garnish with dill sprigs and serve.