Home-cured salmon
Author: Faye Dodwell
Serves: 6 as a starter
Ingredients
- For the salmon
- 500g salmon, skinless and pin boned
- 250g Maldon sea salt
- 50g caster sugar
- 2 tbsp fennel seeds
- For the pickle
- 200ml cider vinegar
- 1 tbsp fennel seeds
- 3 tbsp caster sugar
- 1 small bulb fennel
- 100g of pea shoots
Method
- Cover the salmon with the salt, sugar and fennel seeds, cover in tin foil and refrigerate for a minimum of 4 hours.
- For the pickle, put the vinegar, fennel seeds and sugar in a saucepan and bring to a boil.
- Once the sugar has dissolved, turn off the heat.
- Thinly slice the fennel bulb, place in a bowl and pour the vinegar mix over.
- Set aside until you're ready to take the salmon from the fridge.
- When you're ready for the salmon, rinse the salt mixture off and pat dry with kitchen towel.
- Slice the fish to your preferred thickness and serve with the pickle, finished with the pea shoots.
