Serves: 4


400g salmon fillets cut into 25mm cubes

Handful of edamame beans

For the cure:

Peel and juice of 1 lemon

50g sugar

10g sea salt

100ml extra virgin olive oil

sprig picked thyme

For the crumb:

150g brioche crumbs

500g butter

zest 1 lemon

175g crème fraiche

juice and zest half lime

15g wasabi paste


1. Mix all of the cure ingredients together. Add the salmon and beans, cover and chill 1 hour

2. For the Crumb – mix all of the ingredients together, bake at 160c for 10-15 mins or until golden, cool

3. In a separate bowl mix together the crème fraiche lime juice and zest and the wasabi paste.

4. Serve pieces of salmon, beans with dots of crème fraiche. Sprinkle on the crumbs.