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.
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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Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor
Combine the lemon and orange pulp with the rock salt, sugar, coriander seeds, 20g of the chopped fennel and the pepper
70g of rock salt
90g of sugar
1 tsp coriander seeds, crushed
20g of wild fennel, finely chopped
1/4 tsp coarsely ground black pepper
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
500g of MSC certified pacific salmon
When fully cured, wash off the marinade, pat dry. Finally press the remaining fennel into the salmon
10g of wild fennel, finely chopped
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
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