Name: Cured Salmon With Wild Fennel Recipe
Total time: 2180 min
Yield: 4
Cuisine: British

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Falsa Sharbat: A Nutritious And Refreshing Summer Drink

Butter Coffee: A Rich And Satisfying Morning Beverage

How To Bake A Cake In A Cooker Like A Pro

Tips To Make Clear Ice To Put In Your Beverages 

Ramadan 2023: Yakhni Chicken Casserole Recipe For Iftaar Feasts

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This chris horridge cured salmon recipe is as fresh as they come-perfect for a light main it comes with wild fennel. A cured salmon recipe worth trying. 

How to make Cured Salmon With Wild Fennel Recipe

Chris Horridge

Crawler

British

<p>This chris horridge cured salmon recipe is as fresh as they come-perfect for a light main it comes with wild fennel. A cured salmon recipe worth trying. </p>

Lemon

Orange

Rock salt

Coriander seeds

Wild fennel

Coarsely Ground Black Pepper

Msc certified pacific salmon

Creme fraiche

Plain bagels

Cut the lemon and orange into quarters and discard the pips. Blend both to a pulp in a blender or food processor.

step 1

Combine the lemon and orange pulp with the rock salt, sugar, coriander seeds, 20g of the chopped fennel and the pepper.

step 2

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.

step 3

When fully cured, wash off the marinade, pat dry. Finally press the remaining fennel into the salmon.

step 4

Slice thinly and serve with a dollop of crme frache and a bagel on the side for each person.

step 5

Great British Chefs