Cured salmon and wild fennel
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.
Ingredients
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
Equipment
- Food processor or blender
Method
2
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
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
- 500g of MSC certified pacific salmon
4
When fully cured, wash off the marinade, pat dry. Finally press the remaining fennel into the salmon
- 10g of wild fennel , finely chopped
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
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Cured salmon and wild fennel
