Whisky Cured Norwegian Salmon with pickled fennel by Seafood from Norway

Seafood from Norway

Seafood from Norway

Standard Supplier 3rd May 2018
Seafood from Norway

Seafood from Norway

Standard Supplier

Whisky Cured Norwegian Salmon with pickled fennel by Seafood from Norway

Whisky Cured Norwegian Salmon with pickled fennel by Seafood from Norway.

This delicious whisky cured salmon dish serves 8-10, make sure that you start the curing process 72 hours in advance.

Ingredients

  • For the Norwegian salmon:
  • 1kg centre-cut Norwegian salmon fillet, pin-boned and divided in two
  • 50ml peaty whisky
  • 100g coarse sea salt
  • 75g light muscovado sugar
  • 25g honey
  • grated zest of 1 lemon
  • 1 tsp coarse black pepper
  • 1 tsp toasted fennel seeds
  • For the pickled fennel:
  • 2 bulbs fennel, trimmed, cut in half and very thinly sliced
  • 1 tbs flaky salt
  • 150ml white wine
  • 150ml white wine vinegar
  • 150g honey
  • 2 tsp yellow mustard seeds
  • 16 black peppercorns
  • To serve:
  • extra virgin olive oil, honey and salt to dress the fennel
  • 2-3 heads of chicory

Method

Lay the Norwegian salmon, skin side down, on a large double thickness of clingfilm. Mix all the marinade ingredients together and spread over both pieces of fish. Wrap the fish tightly with the flesh sides together. Wrap again trying to get the package as tight as possible. Ideally, vacuum pack the fish. Refrigerate for 72 hours.
Mix the finely sliced fennel with the salt and leave for 30 minutes to soften slightly. Combine all the remaining pickle ingredients in a pan and bring to the boil. Rinse off the fennel and squeeze any excess moisture out with a cloth. Place the fennel in a plastic container and pour over the boiling pickling liquid. Allow to cool and chill. The pickle will keep for several weeks.
Unwrap the salmon and wash off well. Dry thoroughly and slice thinly to serve. Drain the fennel and dress with oil, honey and salt. Arrange slices of the salmon in a circle on the plates and mound the pickle in the centre. Add chicory leaves around the pickle to introduce a bitter note to the dish.

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