Cured Salmon

"This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast."
 
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Ready In:
30mins
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • Lightly toast fennel seeds and aniseed, set aside to cool.
  • Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside.
  • Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel.
  • Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
  • When ready to serve unwrap and brush off the sugar/salt and fennel.
  • Use a sharp knife and slice at an angle in long swipping slices.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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