Leek pikelets with cured salmon, poached egg & avocado salad
Serves: 4

To cure the salmon – combine the sugar, salt and lime zest in a bowl. In a deep tray, cover the salmon with the curing mix, ensuring the fillet is fully coated. Cover and refrigerate for 5 hours. Once cured, rinse the salmon thoroughly and pat dry with paper towel. Press the dill into flesh |of the fish, then slice thinly, ready to serve.

For the pikelets – place the butter in a heavy-based saucepan over a medium heat and sauté the leeks until soft. Season to taste, then add the stock and bring to a boil. Reduce the heat and gently simmer for 15 minutes, or until all the liquid has evaporated.

Meanwhile, whip the egg whites into stiff peaks. In a separate mixing bowl, combine the egg yolks, crème fraiche and cooked leeks. Add the flour, bicarb soda, lemon zest and spring onion, stirring well to combine. With a spatula, gently fold in the egg whites. Heat a knob of butter in a non-stick frypan over a medium-high heat. Working in batches, fry the pikelet batter until golden brown on each side. Cover with a tea towel to keep warm.

For the eggs – add the vinegar to simmering water. Working one at a time, crack the eggs into a mug and gently slide into the water. Poach for 5 minutes, then remove from the water with a slotted spoon and dry on paper towel.

For the salad – make the dressing by combining all the ingredients into a jar and shaking well. Dress the salad leaves in a bowl.

To serve – place 3 pikelets onto each plate, top with a poached egg and a handful of salad leaves. Spread the dukkha onto a plate and coat the outside of the avocado wedges. Add the cured salmon to each plate with an avocado wedge and a dollop of crème fraiche then serve.