Cured Salmon
Ingredients
Instructions
- Lightly toast fennel seeds and aniseed, set aside to cool.
- 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.
- 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.
- Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
- When ready to serve unwrap and brush off the sugar/salt and fennel.
- Use a sharp knife and slice at an angle in long swipping slices.
Nutrition & Diet Analysis (per serving)
192
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).