Cured salmon and wild fennel

PT20M

PT36H

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Ingredients

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Cured salmon

To plate

  • 4 tbsp of crème fraîche
  • 4 plain bagels, sliced crosswise
1
Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor
2
Combine the lemon and orange pulp with the rock salt, sugar, coriander seeds, 20g of the chopped fennel and the pepper
3
Cover the fish completely with the marinade and place in a dish. Cover with clingfilm and refrigerate for approximately 36 hours, turning occasionally. The fish should be firm to the touch when fully cured
4
When fully cured, wash off the marinade, pat dry. Finally press the remaining fennel into the salmon
5
Slice thinly and serve with a dollop of crème fraîche and a bagel on the side for each person
  • 4 plain bagels
  • 4 tbsp of crème fraîche
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