Thinly slice the salmon and serve with the flatbread, yoghurt and lemon verbena. Place the yoghurt, lemon juice, salt and pepper in a bowl and mix to combine. Cook the bread, in batches, for 2–3 minutes each side or until golden and cooked through. Heat the oil in a large non-stick frying pan over high heat. Fold the dough in half and fold in half again to form a triangle. Mix to combine the tahini and honey and spread 1 tablespoon of the mixture on each round, leaving a 1cm border. Roll out each piece to a rough 20cm round. Transfer the dough to a floured bench and divide into 12 pieces.Stand in a warm place for 1 hour or until the dough has doubled in size. Place in a clean bowl and cover with a damp tea towel. Knead the dough on a floured surface for 4–5 minutes or until smooth. Add the yeast mixture and mix to form a dough. Place the flour, oil and salt in a large bowl and make a well in the centre. Allow to stand for 5 minutes or until bubbles appear on the surface. To make the tahini flatbread, place the water, yeast, and sugar in a bowl and stir to combine.Remove the fish from the tray and wipe with absorbent paper to clean away the salt mixture. Cover with plastic wrap, weigh down with the tray and heavy objects and refrigerate for a further 12 hours. Refrigerate for 12 hours, brush the salt from the salmon using a pastry brush, turn the fish and cover the skin side with the salt mixture. Cover with plastic wrap, top with a smaller tray and weigh down with heavy objects (see tips + tricks, opposite). Spoon over the salt mixture to evenly coat. Place the salmon, skin-side down on a large baking tray. Place the sugar, rock salt, beetroot, orange rind, dill, fennel and peppercorns in a large bowl and mix to combine.

SPOON by Dana Hay