Cured Salmon

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 35 g fennel seeds
• 2 teaspoons anise seed
• 330 g caster sugar
• 125 g sea salt
• 1 tablespoon peppercorns
• 1 orange
• 60 ml pastis
• 2 baby fennel bulbs
• 1 kg salmon fillet, pin boned

Recipe

• 1 lightly toast fennel seeds and aniseed, set aside to cool.
• 2 add to mortar and pestle, and pepper and coarsely crush. turn into a bowl then add sugar, salt and orange zest, mix well. stir in juice from orange the pastis. set aside.
• 3 place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel.
• 4 wrap in cling film and place on dish and weigh down. leave in fridge for 3 days turning once a day.
• 5 when ready to serve unwrap and brush off the sugar/salt and fennel.
• 6 use a sharp knife and slice at an angle in long swipping slices.