Cured salmon with Bloody Mary salad – Gourmet Traveller

Ingredients

• 6 large assorted heirloom tomatoes, thickly sliced
• 200 gm mixed heirloom cherry tomatoes, halved or quartered
• 3 inner celery stalks with leaves, thinly sliced
• ¼ Spanish onion, thinly sliced
• Cured salmon
• 250 gm sea salt flakes
• 80 gm each brown sugar and caster sugar
• 60 ml vodka
• Finely grated rind of 2 lemons, juice of 1
• 2 tsp jarred horseradish
• 1 tbsp each celery seeds, fennel seeds and white peppercorns
• 1½ tsp dried chilli flakes
• 1 side of Australian or New Zealand salmon (about 1kg), skin on, pin-boned
• ¼ cup finely chopped parsley
• Tomato-Tabasco vinaigrette
• 100 ml olive oil
• 250 gm cherry tomatoes
• 1 tbsp red wine vinegar
• 20 ml vodka
• 2 tsp Worcestershire sauce
• 1 tsp Tabasco, or to taste
• Juice of ½ lemon, plus extra to taste
• 1 garlic clove, coarsely chopped