James Cochran, Head Chef of B.Y.O.C Soho ft James Cochran has created a zesty treacle-cured salmon that’s both beautiful and impressively tasty. Ingredients 800-1kg salmon fillet/skinned 100g black treacle 50g English mustard 25g fennel seeds 50g rock salt Zest of 1 lime/lemon Method 1 Mix all of the ingredients together and evenly spread it over the salmon fillet. 2 Wrap it in cling film and refrigerate for 48hrs. 3 Remove the cling film and wash off the cure mix. Pat the fillet of salmon dry. 4 Slice the salmon and serve Recipe courtesy of James Cochran, Head Chef of B.Y.O.C Soho. Click here to find out more.