Lightly smoked salmon with orange & rhubarb salad

• juniper berry1 tbsp tbsp
• black peppercorn↗1 tsp tsp
• lightly smoked salmon fillets↗2

  (if you can't find them, normal salmon is fine)

• olive oil↗2 tsp tsp
• orange↗1
• sticks rhubarb↗2

  shredded into thin batons

• watercress↗
• extra virgin olive oil↗50ml ml

Step-by-step instructions

1. 1

   To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.

2. 2

   Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.

3. 3

   To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.