Why You’ll Love This Cured Salmon Recipe
Cured salmon is a culinary delight that brings a burst of flavor to any dish. You won’t believe how simple it’s to make at home.
The process transforms salmon into a savory, slightly sweet treat that’s perfect for appetizers or brunch. I love how the combination of fennel and citrus elevates the taste, creating a revitalizing experience.
Plus, it’s versatile; you can serve it with bagels, salads, or alongside a charcuterie board. The satisfaction of crafting something so delicious from scratch is unbeatable.
Trust me, once you try this recipe, you’ll be hooked on homemade cured salmon!
Ingredients of Cured Salmon
When it comes to making your own cured salmon, the ingredients are key. They not only bring flavor but also create that delightful texture we all love.
Imagine having fresh, vibrant salmon that’s been kissed by a mix of spices, citrus, and a hint of anise. It sounds fancy, but trust me, it’s super easy to pull off at home. You’ll need to gather a few simple items, and I promise, it’s worth every second spent in the kitchen.
Let’s plunge into what you’ll need for this delicious recipe.
Ingredients for Cured Salmon:
- 35 g fennel seeds
- 2 teaspoons anise seed
- 330 g caster sugar
- 125 g sea salt
- 1 tablespoon white peppercorns
- 1 orange (zested and juiced)
- 60 ml pastis (anise-flavored spirit)
- 2 baby fennel bulbs (sliced)
- 1 kg salmon fillet (pin boned)
Now, about those ingredients—don’t stress if you can’t find pastis. You can substitute it with another anise-flavored liqueur or even skip it altogether.
The fennel seeds and anise seed do a fantastic job of imparting that unique flavor, so the pastis is more of a bonus. And when it comes to the salmon, fresh is best. Look for a nice fillet that’s bright in color and has a clean smell.
If you’re worried about bones, just ask your fishmonger to pin-bone it for you. It’s always nice to have someone else do the tedious work, right?
You’ll be amazed at how these ingredients come together to create something truly special, perfect for impressing friends or just treating yourself.
How to Make Cured Salmon
Alright, let’s get our hands a little messy and plunge into making this gorgeous cured salmon. First things first, grab 35 g of fennel seeds and 2 teaspoons of anise seed. Lightly toast them in a dry pan for a few minutes—just until they start to smell heavenly. You know that warm, toasty scent? That’s when you know they’re ready.
Once they’ve cooled, toss them into a mortar and pestle along with 1 tablespoon of white peppercorns, and give it a good coarsely crush. No need to overdo it; we want a nice chunky texture that will add depth to our cure.
Now, mix those crushed seeds with 330 g of caster sugar, 125 g of sea salt, and the zest of 1 orange. The citrus is key here; it brightens everything up. Squeeze the juice from that very orange into the bowl, and then add 60 ml of pastis. Stir it all together until you have a lovely, fragrant mixture that smells like a summer’s day.
Set that aside and grab your two baby fennel bulbs. Slice them thinly, and get ready for the fun part.
Lay out a large piece of cling film on your work surface, and scatter half of the sliced fennel on it. Now, take your pin-boned 1 kg salmon fillet and place it skin side down on top of the fennel. Sprinkle half of your sugar-salt mixture over the fish, followed by the remaining sliced fennel, and then top it off with the rest of that delicious cure.
It might feel like a lot, but trust me, it’s going to be worth it. Wrap the whole thing tightly in cling film, place it on a plate, and weigh it down with something heavy—like a cast-iron skillet or a few cans of beans if you’re like me and can never find anything in the kitchen.
Pop it in the fridge for three days, turning it once a day. The waiting might feel like forever, but when you finally unwrap it, the anticipation will be totally worth it.
Once it’s ready, just brush off the mixture, slice it thinly, and prepare to wow everyone with your newfound culinary skills. Enjoy!
Cured Salmon Substitutions & Variations
Making cured salmon is a delightful process, and once you’ve mastered the basics, it’s fun to experiment with substitutions and variations.
For instance, if you don’t have fennel seeds or anise, try dill or coriander for a different flavor profile. You can also switch up the sugar; brown sugar adds a lovely depth.
If you’re feeling adventurous, substitute the pastis with gin or vodka for a unique twist. Adding citrus zest like lemon or lime can brighten the taste, too.
Trust your palate and enjoy the creativity—there are endless possibilities to explore in this delicious journey!
Additional Tips & Notes
While you immerse yourself in the art of curing salmon, keeping a few additional tips in mind can enhance your experience.
First, always use the freshest salmon possible; this makes a noticeable difference in flavor.
Don’t hesitate to experiment with herbs or spices in your cure—each adds a unique twist.
I recommend checking the salmon daily while it cures, as it helps you gauge the texture and flavor.
Finally, when slicing, a sharp knife is essential for clean cuts.
Enjoy the process, and remember, the joy of cured salmon lies in both its preparation and the delightful taste it brings!