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
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