SERVES 20

Fennel Gravadlax

550g salmon fillet skin on
1 large bulb fennel, finely grated
4 tablespoons dill, chopped
Grated zest of 2 limes
2 tablespoons course sea salt
1 1/2 tablespoons caster sugar
1/2 tea spoon coarsely ground black pepper
4 large lime leaves, finely chopped

1. Place all the ingredients in a bowl and mix together.
2. Put the salmon fillet in a container and spread the mixture over the salmon, cover well with cling film.
3. Place 3-4 large tins, on top of the salmon to weigh it down. Allow to cure in the refrigerator for 3 days.
4. After 3 days remove the flavourings then slice away the skin and brown flesh. Now slice the salmon into thin slices.

Cucumber Dill and Horseradish Garnish for Pancakes

1/2 cucumber, deseeded and diced
4 teaspoons horseradish sauce
2 tablespoons dill, chopped

Put all the ingredients into a bowl and mix together. Place a small amount of this relish on the pancake.

Pea and Chive Pancakes

110g 4oz plain flour
1 tsp baking powder
Salt and pepper
8 tablespoons milk
1 egg, beaten
20g melted butter
160g cooked petit pois
2 tablespoons chives, chopped

1. Place peas in boiling water and cook for 5 minutes. Drain and refresh under cold water.
2. Sift the flour, baking powder, salt and pepper together. Make a well in the centre, add the liquid ingredients and gradually mix to a batter. Now add the peas and chives and check the seasoning.
3. Preheat a frying pan with some oil, wipe out the excess oil. Place teaspoons of the mixture into the pan. Fry the pancakes until golden brown on both sides.