This is an impressive and easy dish to wow your guests with this Christmas as either an entrée, or fabulous canapé! I suggest ordering your Salmon for the 21st of December delivery/pickup, this will give you enough time to cure.
The amount of salt and sugar might seem excessive but don’t worry, this is to cure the fish which will extract moisture, change the texture and preserve it. This will also be rinsed off before the fish is served.
1 x fresh Atlantic salmon side 2kg skin on and boneless (already done)
400gm coarse sea salt
150gm brown sugar
150gm caster sugar
1 tblspn fennel seeds
1 tblspn coriander seeds
1 tblspn black peppercorns
1 x lime, zest only
1 x lemon, zest only
1 x bunch Dill finely chopped
Run your fingers gently over the salmon to make sure all bones are removed (Thanks for already doing this for us Wildcatch!)
In a large bowl, mix the salt and both sugars
Toast the fennel, coriander and peppercorns together gently in a pan over a low heat until they become aromatic. Once toasted, grind them in a mortar and pestle and add to the salt mixture.
Then add the lime and lemon zest, gin and dill to the bowl to complete your cure.
The fish! On a clean bench, lay 2 pieces of cling film down side by side (slightly overlapping) that are long enough for the salmon to lay on lengthways.
Put a small amount of the mixture on the skin side then lay the salmon in the middle of the cling film, skin side down. Generously cover with the rest of the salt mixture and wrap tightly with the cling film. This is it!
Place your salmon parcel on a tray or dish in the fridge for 48 hours. Because of the salt, a lot of liquid will come out of the fish so make sure your tray is not flat and will be able to contain this.
**The dish/tray should be big enough for your Salmon to lay flat **
Place the Salmon skin side down on a chopping board and using a long sharp knife, slice the Salmon thinly on an angle. As the knife hits the skin, run it parallel to the board and under the piece you have just sliced. This will leave you with beautiful skin free pieces.
This is best served simply. We recommend crème fraiche, a crusty loaf of seeded sourdough, chopped dill and some pickled fennel (and the green fronds!) to add crunch!
800ml white wine vinegar
400gm castor sugar
2x tspn black peppercorns
2 x bay leaves
4 x fennel bulbs
Heat the vinegar, sugar, peppercorns and bay leaves in a large pot until the sugar has dissolved. Remove from the heat and leave to cool slightly.
Trim the base of the fennel and any green fronds from the tops (save them for a nice garnish for the salmon!) then finely slice using a mandolin or very sharp knife.
Add to the pot of pickling liquid, cover and leave overnight.
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