Adam Byatt served up tasty clementine and gin-cured salmon with pickled vegetables and whipped creme fraiche on Saturday Kitchen.

The Ingredients for the pickle liquor are: 200ml Chardonnay white wine vinegar, 200g caster sugar, 1 red chilli and1 tsp coriander iseeds.

For the vegetables: 8 baby carrots, peeled and sliced in half lengthways, 8 radishes, thinly sliced, ½ cucumber, roughly chopped, 1 small red onion, halved and pulled into petals and 1 pomegranate seeds removed.

For the salmon: 125g smoked flaked sea salt, 125g flaked sea salt, 250g soft brown sugar, 70ml gin, 3 clementines, juice and zest, 10 black peppercorns, crushed and 1kg salmon fillet.

To serve: 200g creme fraîche, 1 tbsp olive oil and lovage oil.

See recipes by Adam in his book titled: How To Eat In available from Amazon now.