500g/1lb 2oz duck fat
500g/1lb 2oz whole hot-smoked salmon fillet, cut into 4 pieces
50g/2oz caster sugar
50ml/2fl oz rice wine vinegar
2 tbsp water
salt and freshly ground black pepper
1 cucumber, peeled, finely sliced
ΒΌ mooli (daikon), peeled, finely sliced
25g/1oz red amaranth leaves
25g/1oz coriander cress
Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this). Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
For the salad, whisk the caster sugar, rice wine vinegar and water together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
To serve, mix the salad dressing, cucumber and mooli together in a bowl until well combined. Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.
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