Home-cured salmon

Home-cured salmon
Serves: 6 as a starter
  • 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
  1. Cover the salmon with the salt, sugar and fennel seeds, cover in tin foil and refrigerate for a minimum of 4 hours.
  2. For the pickle, put the vinegar, fennel seeds and sugar in a saucepan and bring to a boil.
  3. Once the sugar has dissolved, turn off the heat.
  4. Thinly slice the fennel bulb, place in a bowl and pour the vinegar mix over.
  5. Set aside until you're ready to take the salmon from the fridge.
  6. When you're ready for the salmon, rinse the salt mixture off and pat dry with kitchen towel.
  7. Slice the fish to your preferred thickness and serve with the pickle, finished with the pea shoots.


Master chef
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