Cured Salmon Recipe With Fennel, Beetroot and Dill

Ingredients

Fish & Shellfish

  • 1 side of fresh salmon, weighing 600g

Spices & Dried Herbs

Dairy

  • 4 tbsp of crème fraîche

Oils & Vinegars

  • 1 tbsp of white wine vinegar
  • 125ml of hazelnut oil
  • 50ml of sunflower oil
  • vegetable oil

Salad & Fresh Herbs

Speciality Ingredients