Curing your own fish has never been simpler with this zesty cured salmon recipe from Chris Horridge. Serve it as a seafood starter or light lunch. Curing takes 36 hours but don’t be put off as hands-on preparation is quick

Method
1.
Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor
Buying organic oranges
Organic oranges are unwaxed
2.
Combine the lemon and orange pulp with the rock salt, sugar, coriander seeds, 20g of the chopped fennel and the pepper
Getting an alternative to salmon
You can use tilapia or trout fillet as an alternative to salmon
3.
Cover the fish completely with the marinade and place in a dish. Cover with clingfilm and refrigerate for approximately 36 hours, turning occasionally. The fish should be firm to the touch when fully cured
4.
When fully cured, wash off the marinade, pat dry. Finally press the remaining fennel into the salmon
5.
Slice thinly and serve with a dollop of crème fraîche and a bagel on the side for each person
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Cured salmon recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Cured salmon

To plate

  • 4 plain bagels, sliced crosswise
  • 4 tbsp of crème fraîche

Equipment

  1. Food processor or blender

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This Chris Horridge cured salmon recipe is as fresh as they come - perfect for a light main it comes with wild fennel. A cured salmon recipe worth trying


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