Rökt laxfilé med dill-syltade grönsaker, crème fraîche och laxrom

👩‍🍳 Gör så här

1. 1
   First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture.
2. 2
   Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
3. 3
   Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
4. 4
   Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
5. 5
   Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
6. 6
   Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.