- 500g/1lb 2oz duck fat
- 500g/1lb 2oz whole hot-smoked salmon fillet, cut into 4 pieces
- 50g/2oz caster sugar
- 50ml/2fl oz rice wine vinegar
- 2 tbsp water
- salt and freshly ground black pepper
- 1 cucumber, peeled, finely sliced
- Âź mooli (daikon), peeled, finely sliced
- 25g/1oz red amaranth leaves
- 25g/1oz coriander cress
- Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this). Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- For the salad, whisk the caster sugar, rice wine vinegar and water together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
- To serve, mix the salad dressing, cucumber and mooli together in a bowl until well combined. Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.