Fennel-cured salmon with cucumber & lemon crème fraîche

Fennel-cured salmon with cucumber & lemon crème fraîche

By
From
Huxtabook
Serves
4
Photographer
Chris Middleton

This is the perfect starter for a summer dinner with friends. Enjoy with a glass of riesling or pinot gris to get your palate excited for the coming meal.

Ingredients

Quantity Ingredient
220g table salt
220g sugar
50ml gin
1 fennel bulb, chopped
1 lemon, zested
1 x 500g skinless salmon fillet, bloodline removed
lemon-infused extra virgin olive oil, for drizzling
dill sprigs, to garnish

Pickled cucumber

Quantity Ingredient
1 telegraph cucumber, peeled and seeded, flesh diced into 5 mm cubes
100ml chardonnay vinegar
pinch sea salt

Lemon crème fraîche

Quantity Ingredient
125g creme fraiche
1 lemon, zested and juiced

Method

  1. For the pickled cucumber

    Combine the ingredients in a non-metallic bowl. Cover and leave to marinate in the fridge for 6 hours, or overnight.
  2. To cure the trout

    Blitz the salt, sugar, gin, fennel and lemon zest in a food processor. The mixture will be a little wetter than most dry cures, so don’t be alarmed.
  3. Put half the mixture on a plate lined with plastic wrap. Place the fish on top, then cover with the remaining cure mixture. Bring the sides of the plastic up to cover the fish and make a little parcel. Refrigerate for 6 hours.
  4. For the lemon crème fraîche

    Whisk together the ingredients until thick. Season with sea salt and freshly ground black pepper and set aside.
  5. To serve

    Remove the fish from its parcel and wash of f the cure mixture. Pat the fish dry with paper towel. Using a sharp knife, cut the fish into 5 mm slices and arrange on a plate or platter.
  6. Drizzle lemon olive oil over the fish, then arrange the cucumber around evenly. Pipe or spoon little dots of lemon crème fraîche whimsically over and around the salmon. Garnish with dill sprigs and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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