• 1 medium (400g) fennel bulb, ends trimmed, halved, thinly sliced crossways
  • 2 tbs capers, rinsed, drained, chopped 60ml (1/4 cup) extra virgin olive oil
  • 1 tbs fresh lemon juice Salt & freshly ground black pepper
  • 2 x 120ml containers horseradish cream (Neil Perry Fresh brand)
  • 2 x 60g pkts cocktail cups (Jos Poell brand)
  • Gravlax
  • 1/2 bunch fresh dill, sprigs picked, coarsely chopped
  • 3 tsp whole white peppercorns, crushed
  • 2 tsp sea salt flakes
  • 2 tsp caster sugar
  • 500g salmon fillet, skin on, bones removed, halved lengthways
  • To make the gravlax, combine the dill, peppercorns, sea salt and sugar in a bowl. Place half the salmon, skin-side down, in a glass dish. Sprinkle with dill mixture and top with remaining salmon fillet, skin-side up. Cover with plastic wrap, then a layer of baking paper. Place a tray on top of salmon and press down with weights, such as cans. Place in the fridge, turning after 12 hours, for 24 hours to cure.
  • Starting at the tail end, use a filleting knife to slice salmon across the grain into paper-thin slices. Place on a plate. Cover with plastic wrap and place in the fridge.
  • Place fennel, capers, oil and lemon juice in a glass bowl and toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 1/2 hours to develop the flavours.
  • Spoon the horseradish cream among cocktail cups. Arrange on a large serving platter. Top with gravlax and fennel mixture, and serve immediately.