Ouzo-cured Salmon

Ouzo-cured Salmon

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

Photography by Josh Griggs
From issue #84
May 3, 2019
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