Hadrian’s Wall gin-cured salmon, apple & fennel salad, dill yoghurt

Hadrian’s Wall gin-cured salmon, apple & fennel salad, dill yoghurt
  • 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
  1. In a food processer, mix salt, sugar, tarragon and fennel seeds.
  2. Roll salmon in the mix to coat evenly.
  3. Pour over the gin and wrap in cling film.
  4. Leave to cure for 6 hours.
  5. Take out, wash and pat dry.
  6. Wrap in fresh cling film and leave in the fridge for at least 1 hour to firm up.
  7. For the pickled fennel, boil the water, wine, vinegar and sugar in a pan.
  8. Pour the hot liquor over the sliced fennel.
  9. Leave to cool.
  10. For the dill yoghurt, mix dill with the yoghurt and season with salt.
  11. To serve, thinly slice apple and fennel and pick nice sprigs of dill.
  12. Slice salmon and arrange on a plate.
  13. Scatter over raw and pickled fennel, apple and dill.
  14. Spoon on yoghurt and drizzle all over with rapeseed oil.


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