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Cured Salmon

Premium salmon fillets are delicately cured in a mixture of sea salt, sugar, and fresh dill to produce a silky, translucent texture. This process intensifies the flavor of the fish while maintaining its healthy Omega-3 fats without the need for high-heat cooking. Served in paper-thin slices on crackers or bagels, it is a sophisticated and elegant appetizer for any occasion.

Prep 15 minCook 2145 minTotal 2160 minUpdated Jul 3, 20262160 minLow CarbGluten FreeKeto Friendly

Premium salmon fillets are delicately cured in a mixture of sea salt, sugar, and fresh dill to produce a silky, translucent texture. This process intensifies the flavor of the fish while maintaining its healthy Omega-3 fats without the need for high-heat cooking. Served in paper-thin slices on crackers or bagels, it is a sophisticated and elegant appetizer for any occasion.

Ingredients

  • 7 cup Fennel Seed
  • 2 tbsp Anise Seed
  • 45.33 g Caster Sugar
  • 1/4 tsp Sea Salt
  • 1/4 tsp White Peppercorn
  • 0.38 piece(s) Orange
  • 45.33 g Pastis
  • 1/4 cup Fennel Bulb
  • 45.33 g Salmon Fillet, boned

Instructions

  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.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

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Tracking

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