COOK IT.
To cure the salmon, crush the coriander seeds using a mortar and pestle and combine with the salt, sugar and zest. Sprinkle a layer of the cure mix onto a tray and place the salmon on top of it. Cover the salmon with the remaining cure mix. Cover and place in the fridge for 2 hours. Remove the salmon from the tray and wash off any remaining cure very gently with cold water.
To smoke, wrap the salmon in muslin, tying lightly with twine. Dampen the muslin with cold water. Lay the hay inside a smoking cage and place the wrapped salmon in the middle, covered with additional hay. Close the cage and place over hot coals of the HUB, HUB II or FUSION Grill to ensure the hay catches alight. Once all the hay has burnt out, remove the smoking cage from the coals and place inside a large container. Cover with cling film and leave to stand for 20 minutes, repeating the entire smoking process for a stronger smoky flavour. Remove the salmon from muslin and slice with a sharp knife. Set aside in the fridge until needed.
In the meantime, make the yuzu crème fraiche by mixing all the ingredients together in a bowl. Set aside in the fridge until needed.
To finish the rillette, place 100g (3.53 oz) of sliced smoked salmon into the bottom a ramekin and top with a tablespoon of yuzu crème fraiche. Serve with lightly grilled slices of sourdough bread.