Oka Of Cured Salmon With Coconut Yoghurt & Crackers

Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth

1.	CURED SALMON
2.	To make the brine, toast the fennel seeds, coriander seeds and bay leaf in a dry pan.
3.	Combine the seeds, bay leaf, salt, sugar, vinegar, water and lemon rind in a pot and heat over a medium-high heat until the sugar and rock salt have dissolved. Allow the brine to cool completely.
4.	Pour the cooled brine over the salmon and leave in the fridge for 12 hours.
5.	Remove the salmon from the brine and dry uncovered in the refrigerator for 12 hours.
6.	Dice the salmon, season with salt and a drizzle of olive oil to serve.
7.	COCONUT YOGHURT
8.	Put the yoghurt in a piece of muslin or cheesecloth and set in a strainer over a bowl in the fridge overnight to allow the whey to drip into the bowl.
9.	Discard the whey. Season with lime juice and salt to taste.
10.	LINSEED CRACKERS
11.	Heat the oven to 90°C. Line a baking tray with baking paper.
12.	Put the linseeds and water in a pot over a medium-high heat until it begins to bubble, then cook until it reaches a thick consistency, about 3-5 minutes.
13.	Spread the mixture evenly on the baking tray to approximately 2-3mm thick.
14.	Bake for 1½ hours until firm to touch. Cool, then break the linseed cracker into pieces.
15.	TO ASSEMBLE
16.	Spread the crackers with coconut yoghurt.
17.	Add salmon and top with cucumber and tomato.
18.	Squeeze over some lime juice.