Cured Salmon – a delicious recipe with fennel seeds, anise seed, caster sugar, salt, white peppercorns, orange. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Lightly toast fennel seeds and aniseed, set aside to cool.
2
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.
3
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.
4
Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
5
When ready to serve unwrap and brush off the sugar/salt and fennel.
6
Use a sharp knife and slice at an angle in long swipping slices.
852
kcal
Calories
33
g
Fat
86
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 35 g fennel seeds, 2 teaspoons anise seed, 330 g caster sugar, 125 g sea salt, and more.
Yes, Cured Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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