Citrus and fennel cured salmon with horseradish
- December 2013
- Serves 6-8
- Takes 25 minutes to make, plus 24-48 hours curing time
This citrus and fennel cured salmon with horseradish is a riff on gravadlax. Here the salmon is only lightly cured, so ask your fishmonger for advice and buy the best piece you can.
- 10.3g (1.7g saturated)
- 5g (4.9g sugars)
For 8 servings
For a lighter cure, with the salmon still raw in the centre, reduce the curing time to 24 hours, turning the salmon after 12 hours.
At the end of step 2, you can wrap the cured, wiped fish in cling film and it will be fine in the fridge for 2 days or so. If you want to get further ahead, slice it and arrange on a serving plate a couple of hours before you want to eat, covering it closely with cling film.
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