Hadrian’s Wall gin-cured salmon, apple & fennel salad, dill yoghurt
Author: Paul Johnson
- 1 kg salmon side, skinned and pin-boned
- 250g sea salt
- 250g caster sugar
- pinch fresh tarragon
- 1tsp fennel seeds
- 150ml Hadrian’s Wall gin
- Pickled fennel:
- 1 head fennel, thinly sliced
- 50ml water
- 50ml white wine
- 50ml white wine vinegar
- 50g sugar
- Dill yoghurt:
- 3 tsp chopped fresh dill
- 100g Greek yoghurt
- To serve:
- 1 head fennel
- 1 Granny Smith apple
- fresh dill fronds
- 50ml cold-pressed rapeseed oil
- In a food processer, mix salt, sugar, tarragon and fennel seeds.
- Roll salmon in the mix to coat evenly.
- Pour over the gin and wrap in cling film.
- Leave to cure for 6 hours.
- Take out, wash and pat dry.
- Wrap in fresh cling film and leave in the fridge for at least 1 hour to firm up.
- For the pickled fennel, boil the water, wine, vinegar and sugar in a pan.
- Pour the hot liquor over the sliced fennel.
- Leave to cool.
- For the dill yoghurt, mix dill with the yoghurt and season with salt.
- To serve, thinly slice apple and fennel and pick nice sprigs of dill.
- Slice salmon and arrange on a plate.
- Scatter over raw and pickled fennel, apple and dill.
- Spoon on yoghurt and drizzle all over with rapeseed oil.