1 head of celery, cut into pieces, and rye crackers, to serve
Freeze the salmon beforehand
To make this you need to buy a sashimi-grade piece of salmon that will have been frozen. If you want to be super-careful, we recommend freezing the salmon for four days before defrosting thoroughly and using – this will ensure any dangerous bacteria is destroyed.
Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.