Cured Salmon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly toast fennel seeds and aniseed, set aside to cool.
  • 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.
  • 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.
  • Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
  • When ready to serve unwrap and brush off the sugar/salt and fennel.
  • Use a sharp knife and slice at an angle in long swipping slices.
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