Smoked King Salmon Lyonnaise from Reine

100g table salt
50g caster sugar
30g fennel seeds
10g coriander seeds
10 white peppercorns
Zest of 1 lemon
Zest of 1 lime
250g King Salmon fillet, skinless, deboned Hickory smoking wood chips

Method:

In a pan over medium heat, toast the fennel and coriander seeds along with the white peppercorns until fragrant. Cool before crushing in a mortar and pestle. Combine with salt, sugar, and citrus zest. In a medium bowl, lay some of the curing mix down and place the salmon on top. Cover with remaining mixture. Refrigerate overnight.The next day, wash off the cure and pat dry. To smoke the salmon, place a foil boat/parcel of smoking chips in the base of a wok. Sit a rack on top with the salmon on it and cover with a lid. Turn the heat to medium until the chips start to smoke. Turn to low and cook the salmon until just cooked through and it begins to flake. Cool.

To a small saucepan of simmering water, add the vinegar. Crack eggs in, one at a time and simmer for 2-3 mins until the white is set but the yolk is still soft. Transfer to iced water to chill. Drain onto paper towels. Crack the remaining egg into a bowl and whisk to break up the yolk. Dust the eggs in flour, dip into the egg and coat in the breadcrumbs. Just prior to serving, heat the oil to 180c in a small saucepan and fry the eggs for 60-90 seconds until golden brown and crispy.

1⁄2 frisée lettuce, picked and washed
4 large red radishes, cut into matchsticks
1 medium banana shallot, diced
1⁄2 granny smith apple, peeled, cored and diced
2 tbsp chopped chervil, plus extra sprigs for garnish

1 tsp Dijon mustard
1 tsp white wine vinegar
Pinch of sugar
3 tsp extra virgin olive oil

4 free range eggs, plus 1 extra for crumbing
2 tbsp white vinegar
2 tbsp flour
1 cup panko breadcrumbs
1 cup vegetable oil