Cured Salmon
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.
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INGREDIENTS
Nutrition- 35
- 2teaspoons anise seed
- 330
- 125g sea salt
- 1tablespoon white peppercorns
- 1
- 60ml pastis
- 2baby fennel bulbs
- 1
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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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