Recipe by Coasty

This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast.

Ingredients Nutrition


  1. Lightly toast fennel seeds and aniseed, set aside to cool.
  2. Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside.
  3. Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel.
  4. Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
  5. When ready to serve unwrap and brush off the sugar/salt and fennel.
  6. Use a sharp knife and slice at an angle in long swipping slices.

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