Cured salmon and wild fennel

Name: Cured salmon and wild fennel
Total time: 20 min
Ingredients: 1 lemon, unwaxed; 1 orange, unwaxed; 70g of rock salt; 90g of sugar; 1 tsp coriander seeds, crushed; 30g of wild fennel, finely chopped; 1/4 tsp coarsely ground black pepper; 500g of MSC certified pacific salmon; 4 tbsp of crème fraîche; 4 plain bagels, sliced crosswise

by Chris Horridge

Item 1 of 1

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

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Ingredients

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Imperial

Cured salmon

1 lemon, unwaxed
1 orange, unwaxed
70g of rock salt
90g of sugar
1 tsp coriander seeds, crushed
30g of wild fennel, finely chopped
1/4 tsp coarsely ground black pepper
500g of MSC certified pacific salmon

To plate

4 tbsp of crème fraîche
4 plain bagels, sliced crosswise

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Equipment

Food processor or blender

Method

Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor

1 lemon
1 orange

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

First published in 2015

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Chris Horridge

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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