Cumin-cured salmon

Method

1. Two days before you want to serve, put the peppercorns and cumin seeds in a pestle and mortar and grind to a coarse powder. Stir in the sugar, salt, vodka, dill, lemon zest and juice to make the cure.
2. Put a double thickness of cling film on the work surface. Put the salmon in the centre and cover with the cure, then wrap the fish tightly in the cling film. Put on a baking tray, then put another baking tray on top. Weigh it down with a couple of tins and put in the fridge. Leave to cure for 48 hours, turning it over halfway through. After 48 hours, wipe off the cure and pat the fish dry with kitchen paper.
3. For the salad, put the samphire in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then drain and refresh under cold running water. Put in a bowl with the avocados, radishes and watercress.
4. To serve, finely slice the salmon, lay on a serving platter, top with fresh basil leaves and serve with the salad, squeeze over a little lemon juice and drizzle with olive oil.