- 100g/3½oz sea salt
- 100g/3½oz caster sugar
- 1 vanilla pod, seeds only
- pinch dried rose petals
- 2 medium free-range egg yolks
- ½ avocado, chopped
- 2 spring onions, finely chopped
- 1 tsp finely chopped fresh parsley
- 1 tsp finely snipped fresh chives
- 1 lime, zest and juice
- 2 tsp rapeseed oil
- 50g/1¾oz smoked salmon, chopped
- ½ red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp capers
- 1 tsp cress
- 1 potato, grated
- ¼ onion, grated
- 1 free-range egg, beaten
- 1 tbsp vegetable oil
- For the dry-cure, put the salt, sugar, vanilla seeds and rose petals in a food processor, then blend to a powder. Tip half the mixture onto a small baking tray, make two little wells in the mixture and carefully drop in the yolks. Tip over the remaining dry-cure, cover with cling film and chill in the fridge for 4 days.
- For the smoked salmon stack, combine the avocado, spring onion, parsley, chives, lime zest, half the rapeseed oil and half the lime juice in a bowl. Position two 7.5cm/3in chefs’ rings onto serving plates. Spoon the avocado mixture into the centre of the moulds.
- Combine the salmon and red onion with the remaining rapeseed oil and lime juice. Spoon this on top of the avocado mixture.
- Rinse the dry-cure off the egg yolks, pat dry and grate into a bowl. Add the capers and mix gently. Spoon the mixture on top of the salmon and scatter with the cress.
- For the latke, put the grated potato in a clean tea towel and squeeze out any excess liquid. Put the potato in a bowl and mix it with the grated onion and egg. Heat the oil in a frying pan placed over a medium heat. Divide the potato mixture into two cakes and fry for 10-15 minutes, turning occasionally, until crispy on both sides and cooked through.
- Carefully lift up the ring moulds, releasing the salmon stacks, and serve with the latke.