Teriyaki-cured salmon, winter slaw and horseradish crispbreads by Paul Welburn - Peter's Yard

Ingredients

• 1 side of salmon
• 20g of coriander seeds
• 20g of black peppercorns
• 350g of coarse sea salt
• 50g of soft brown sugar
• 75g of black treacle
• 75g of fresh ginger, grated
• 100ml of mirin
• 5 limes, zested
• 300g of teriyaki sauce
• 100g of beetroot, grated (1 medium)
• 150g of celeriac, peeled and grated
• 150g of red cabbage, finely shredded
• 3 tbsp of sour cream
• 200g of horseradish cream, passed through a sieve to make smooth
• coriander leaves, finely chopped