Salmon marinated in treacle and whisky with fennel and apple salad

servings 6
30 minutes

Ingredients

Treacle and whisky-marinated salmon

  • 1 side of salmon
  • 2/3 tbsp of dill seeds
  • 2/3 tbsp of fennel seeds
  • 80g of sea salt
  • 40g of black pepper
  • 80ml of whisky
  • 2 tbsp of treacle

Apple and fennel salad

  • 2 fennel bulbs, small and young
  • 2 Granny Smith apples
  • lemon juice
  • salt
  • 1 1/3 tbsp of olive oil

Method

1
Pin-bone the salmon and cut a few incisions into the skin - don't go so deep that you go into the flesh, it's just to help the salt permeate the skin
  • 1 side of salmon
2
Add the seeds, salt and pepper to a grinder and grind to make a spice mix. Place the salmon, skin-side down, onto a piece of tin foil big enough to wrap the fish so that the liquid doesn’t escape
  • 2/3 tbsp of dill seeds
  • 2/3 tbsp of fennel seeds
  • 80g of sea salt
  • 40g of black pepper
3
Sprinkle the salt, pepper and herb mix over the flesh of the fish, then mix the treacle and whisky together and pour over the fish. Tightly wrap and leave to cure for 24 hours
  • 80ml of whisky
  • 2 tbsp of treacle
4
Remove the salmon from the foil and ensure all the liquid and salt mix has been wiped off. Pat the fish dry, slice thinly like smoked salmon and set aside
5
To prepare the salad, slice the fennel as finely as possible and season with salt, lemon juice and olive oil. Julienne the apple into thin batons and mix in with the fennel
  • 2 fennel bulbs, small and young
  • 2 Granny Smith apples
  • lemon juice
  • salt
  • 1 1/3 tbsp of olive oil
6
Arrange strips of cured salmon onto plates with the fennel and apple salad. Serve immediately