Seared Salmon from Great British Chefs 2 by Phil Vickery

Ingredients

• 50 ml/2 fl oz white wine vinegar
• 1 tablespoon chopped fresh chives
• a pinch of sugar
• salt and freshly ground black pepper
• 2 teaspoons freshly grated nutmeg
• 2 teaspoons mustard seeds
• 300 ml/½ pint crème fraîche
• 6 spring onions, finely chopped
• 50 ml/2 fl oz olive oil
• 125 g/4 oz couscous
• 250 ml/8 fl oz boiling fish stock
• 1 red pepper, finely diced
• 50 ml/2 fl oz vegetable oil
• 4 × 125 g/4 oz salmon fillets, all bones removed
• 1 tablespoon whole cumin seeds
• 2 tablespoons whole coriander seeds
• black caviar, to garnish (optional)
• 8 sprigs of watercress
• 2 teaspoons whole cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon green cardamom pods
• 3 tablespoons whole black peppercorns