Step 1

Put the shallots in a food processor or blender with the salt, demerara sugar, 2 tbsp of the peppercorns and the parsley. Pulse until you have a vibrant green salt. Spoon just under half of it into the base of a glass or ceramic dish (one that will just accommodate the salmon). Lay the salmon on top, skin-side down, then cover with the rest of the salt mixture. Make sure the fish is completely encrusted in salt. Cover the dish loosely with cling film and put in the fridge for 48 hours.

Step 2

When the salmon has cured for 48 hours, put the molasses in a small pan with the bay leaves, cayenne pepper and paprika. Put over a medium heat, bring to a simmer, then turn it off. Leave it to come back to room temperature, then remove and discard the bay leaves.

Step 3

In a small pan toast the caraway and coriander seeds with the rest of the peppercorns over a low heat for a minute or so. Leave to cool, then finely grind in a pestle and mortar or spice grinder.

Step 4

Scrape the green salt cure off the salmon, giving it a rinse if need be, but be sure to pat it completely dry. Put the salmon skin-side down on a platter and brush with the spiced molasses until completely covered. Evenly sprinkle over the ground spices, then return to the fridge for a further 12 hours, uncovered.

Step 5

When you’re ready to serve, scrape off the excess spices (don’t worry if some are still there – you just don’t want it to be too punchy) and finely slice the salmon off its skin. It looks fabulous served straight on the table on a board, with a loaf of rye bread, good butter or cream cheese and a jar of dill pickles (see tip).