Prep 35 mins
Cook 5 mins
Lightened by the refreshing flavours of dill, lemon and fennel, this marinated salmon makes a luxurious appetizer. Time does not include marinating and chilling.
- 1 lemon, zest of, finely grated
- 1 lime, zest of, finely grated
- 1 small onion, roughly chopped
- 1 leek, green part trimmed, cut into chunks
- 2 bunches fresh dill, leaves picked
- 2 1⁄4 lbs side fresh salmon, skin left on
- 2 ounces superfine sugar
- 3 tablespoons white wine vinegar
- 1 teaspoon white wine vinegar
- 1⁄2 cup water
- 1 large fennel bulb
- lemon juice
- 1 pinch salt
- 3 tablespoons Dijon mustard
- Put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.
- Spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture.
- Cover with plastic wrap place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate. Chill for 24 hours.
- Heat the sugar, white wine vinegar and water in a small saucepan until the sugar has dissolved.
- Meanwhile, thinly slice the fennel. Put in a bowl and toss with a squeeze of lemon juice and a pinch of salt. Toss with a small handful of the dill, then pour over the hot vinegar syrup. Set aside until completely cool.
- Rinse the salmon and pat dry with kitchen paper. Spread the cut side evenly with the mustard. Sprinkle over the remaining dill, pressing it into the mustard to coat.
- Working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh. Arrange the slices on a serving plate.
- Strain the juices from the fennel, and pile into the centre of the plate.