Quick-cured salmon with caramelised apples and röstis

Method

1. Core and chop the apples into small chunks, then put them in a frying pan with the sugar, juniper berries, honey and cider vinegar. Season well. Set the pan over a medium heat and simmer for 10 minutes or until the apples are caramelised and soft. Press them down gently with a wooden spoon to crush a little, then remove to a plate and set aside to cool.
2. Put the salmon in the freezer, wrapped well in cling film, for 20 minutes until very firm but not frozen. To make the röstis, peel the potatoes, then put them in a pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until just tender. Drain, set aside to cool, then chill in the fridge for 30 minutes.
3. Coarsely grate the cold potatoes using a box grater. Heat a 0.5cm layer of olive oil in a non-stick frying pan. Working in batches, fry small, flattened spoonfuls of the grated potatoes for a minute or so on each side until crisp and golden. Drain on kitchen paper and season with sea salt.
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5. Meanwhile remove the salmon from the freezer, unwrap, then slice thinly and arrange over the base of a large, shallow glass or ceramic dish. In a jug, combine the elderflower cordial, lemon juice, sea salt, cider and dill, then pour over the salmon. Set aside to cure for 10 minutes until the salmon is starting to become opaque.
6. To serve, arrange the salmon on a large serving board or plate with the röstis, and put the apples and soured cream in small bowls. Take to the table and let everyone assemble their own röstis.