Lemon and Chilli Cured Salmon with Horseradish Potato Salad

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Add potatoes to pot of boiling water and cook for about 10 minutes, until just tender. Once finished cooking, drain potatoes, transfer to a large plate and place in refrigerator to cool, until needed.
3. Pat salmon dry and remove any pin bones. In a small bowl, mix chilli, lemon zest, sugar and salt together. Sprinkle over flesh-side of salmon then gently press down to adhere. Set salmon aside to cure for 3-4 minutes.
4. Place fennel on one side of prepared tray, toss with a drizzle of olive oil and season with salt and pepper.
5. Place salmon, skin-side-down, on the other side of the tray. Bake salmon and fennel for about 6 minutes (depending on salmon thickness), until salmon is just cooked but still pink inside and fennel is tender. Remove from oven to rest for 2 minutes.
6. In a medium bowl combine lemon juice, first measure of parsley, horseradish sauce, mayonnaise and first measure of spring onions. Add potatoes and fennel and toss to coat. Season to taste with salt and pepper.
7. divide horseradish potato salad between plates. Top with salmon and sprinkle over remaining spring onion and parsley.