Hot-smoked salmon with pickled fennel

Method

Prepare the pickled fennel at least 2 hours ahead: combine white wine vinegar, sugar, salt, toasted fennel seeds and peppercorns in a saucepan and bring to a boil, then pour over the thinly shaved fennel and allow to cool completely before chilling. Pat the hot-smoked salmon dry with kitchen paper and brush lightly with rapeseed oil, then warm gently in a 50°C oven for 4-5 minutes to just take the chill off without cooking further. Whisk together crème fraîche with lemon juice and a pinch of Maldon salt to create a silky emulsion. On each plate, use two quenelles of the crème fraîche mixture placed asymmetrically, then arrange the warmed salmon skin-side-up alongside, flaking gently with the back of a spoon to reveal the translucent flesh. Drain the pickled fennel thoroughly and distribute the shavings artfully beside the salmon, garnishing with fresh dill fronds, micro shiso and a final drizzle of the best rapeseed oil. Finish with a whisper of Maldon salt and serve at once.