Cured salmon and wild fennel

by Chris Horridge
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servings4
20 minutes

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

Method

1
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
  • 4 plain bagels
  • 4 tbsp of crème fraîche