Ingredients
Dressing
Method
1.Portion salmon into 8 pieces. Heat ½ cup olive oil in a pan and fry each salmon piece until lightly browned on each side and medium rare (or cooked to your liking). Drain on paper towels and set aside to cool.
2.In a separate pan, heat remaining oil and lightly fry the onion until starting to brown. Add the currants, sugar, pine nuts and vinegar and bring to a simmer. Cook for 5-6 minutes until the currants are soft, remove from heat and cool.
3.Lay the cooled salmon fillets closely together in a dish. Top with the sweet and sour mixture, cover with plastic wrap and refrigerate for 24 hours.
4.Remove salmon from fridge 1 hour before serving and bring back to room temperature. Divide between plates and sprinkle with chives.
5.Using a vegetable peeler, peel the outside strings off the celery, then peel it into finger-length strips. Combine the sliced celery, lemon juice and olive oil with salt and a pinch of ground black pepper. Spoon over salmon, garnish with rocket leaves and serve.