Cured salmon with avocado and radishes

Ingredients for 4 servings:

• 1 side of salmon
• 100 g sea salt
• 50 g muscovado sugar or cane sugar
• 1 tbsp peppercorns, pink
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• ½ tbsp black peppercorns
• ½ tbsp cardamom pod(s)
• 1 star anise
• 3 bay leaves
• 2 handfuls of garden herbs, chopped (for example parsley, basil, tarragon, chervil, thyme or fresh fennel)
• 2 avocados
• Salt
• lemon juice
• Allspice
• salt and pepper
• Allspice
• lemon juice
• 1 radish

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

To marinate the salmon, roughly crush all the spices and mix with sea salt and sugar, then add the chopped herbs. Pour half of the marinade into a large, shallow container, place the salmon flesh-side down, and cover the fish with the remaining marinade. Let the salmon marinate in the refrigerator for between 16 and 24 hours. Then remove the fish from the marinade, scrape up the salt-sugar mixture and the spices, and rinse if necessary. Pat dry and slice the salmon skin in thin slices. For the avocado cream, halve the avocados and scoop out the flesh. Blend until smooth and season with salt, allspice, and lemon juice. Blend briefly again. Transfer the finished cream to a piping bag. For the avocado tartar, halve the avocados and finely dice the flesh. Season with salt, pepper, allspice, and lemon juice. Wash the radish and slice thinly. Place the slices in cold water. To serve: Arrange the tartar on plates using a serving ring. Place a few slices of the marinated salmon on top. Top with a drizzle of avocado cream and garnish with a slice of radish.