Step 1

Start by curing the salmon. In a food processor, blend the salt and parsley together, thenmix thoroughly with the sugar to make the cure. Pick a dish that fits the salmon (and alsofits in your fridge!).

Step 2

Put a large handful of the salt cure in the bottom of the dish, lay thesalmon on top, then cover with the remaining cure. Cover and refrigerate for 48 hours,turning the salmon after 24 hours.

Step 3

To make the pastrami seasoning, preheat the oven to 170°C. Mix the coriander seeds andpeppercorns together and toast in the oven for 4–5 minutes. Allow to cool, then pulse in a food processor to a coarse consistency.

Step 4

When the salmon is cured, remove from the salt mix and wash away any excess. Pat dryand place in a roasting tray. Drizzle the black treacle over the salmon and massage intothe flesh, then cover with the pastrami seasoning.

Step 5

To smoke the salmon, line a roasting tray with a couple of layers of foil. Place a pile ofsmoking chips and a couple of firelighters into the centre.

Step 6

Light the firelighters, leave tosmoulder for a few minutes and then carefully transfer to the bottom shelf of the oven,quickly shutting the door.

Step 7

Leave for a couple of minutes, then put the tray of salmon on the shelf above. This will get very smoky, so turn that extraction fan up to the max.

Step 8

Smoke for around 30 minutes. (If you have a kettle barbecue with a lid, do use thatinstead). Remove, rest and then chill for at least 6 hours and up to 2 days.

Step 9

Just before serving, thinly slice the radishes using a mandoline. Remove the skin fromthe salmon and slice into 4mm pieces, or whatever thickness you prefer.

Step 10

Place 3 slices on each plate, dot around the crème fraîche, then arrange the sliced radishes and watercress on the plate. Drizzle with parsley oil and a final twist of black pepper.