Cured salmon and wild fennel

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

First published in 2015

Ingredients

Metric

Imperial

Cured salmon

To plate

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

Equipment

  • Food processor or blender

Method

1
Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor
2
Combine the lemon and orange pulp with the rock salt, sugar, coriander seeds, 20g of the chopped fennel and the pepper
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
  • 4 plain bagels
  • 4 tbsp of crème fraîche
First published in 2015

Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.

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