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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.
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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
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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Cured salmon and wild fennel
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