I love to serve this salmon with a salad of thinly shaved fennel, fennel fronds and cucumber tossed with a little olive oil and lemon juice. A bowl of crème fraîche thinned with the juice of a lemon and seasoned with salt and pepper is also a delicious accompaniment.
Serves: 10-12
INGREDIENTS
1 side of salmon, skin off and pin bones removed (about 1 kilogram)
Curing mix
1 teaspoon each whole fennel seed and aniseed (see Cook’s note)
½ teaspoon ground pepper
1 tablespoon chopped fresh thyme
finely grated zest 1 large lemon
6 tablespoons sugar
6 tablespoons sea salt
2 tablespoons ouzo
METHOD
Curing mix: Lightly toast the seeds in a dry sauté pan then roughly grind in a mortar and pestle. Tip into a bowl and use your fingers to rub in the pepper, thyme, lemon zest, sugar and salt. Add the ouzo and stir to form a mixture resembling wet sand.
To assemble: Line a tray or plate with a large piece of clingfilm, leaving enough overhanging to cover the tray or plate again. Sprinkle half the curing mix over the flat side of the salmon and place on the clingfilm, cured side down. Sprinkle over the remaining cure, patting it onto the flesh. Use the overhanging clingfilm to wrap up and cover completely. Refrigerate for 24 hours.
To serve: Scrape the cure off the salmon and wipe the flesh clean with damp paper towels. Slice thinly with a sharp knife. Serve with fennel salad and crème fraîche, if desired.
Cook’s note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink pastis and is widely used in Europe and the Middle East to flavour breads and cakes. Star anise is a small star-shaped spice with 5-6 points, each containing a seed. It is used in Chinese five spice and many Asian recipes. Aniseed is available from gourmet and specialty food stores.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.