Home-cured salmon   Print 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 … Continue reading Home-cured salmon