- 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
Whisky Cured Norwegian Salmon with pickled fennel by Seafood from Norway
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
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
