Spice and Citrus Cured Salmon

Method

1. Lightly toast the black peppercorns, fennel, coriander seeds and star anise in a dry pan over low heat. After just a few minutes, once they are nice and aromatic, remove from the heat and grind the spices to a powder using a spice grinder or a mortar and pestle. To make the cure mixture, simply combine the ground spices with the salt and sugar.

2. Line a rimmed baking tray roughly the same size as the piece of salmon with foil, leaving enough over the edge of the tray to fold back over and cover it fully. Spread one-third of the cure mixture in the centre of the tray, and place the salmon, skin side down, on top.

3. Spread the lime, lemon, and orange zest evenly over the top of the salmon and cover the fish with the rest of the cure mixture. Fold the foil over the top of the salmon and crimp it to close it securely. Put another baking tray on top of the salmon, place it in the fridge and weigh down the top baking tray with some heavy cans or jars.

4. Leave the fish in the fridge for twelve hours, then unwrap it, flip it over and reseal it. Chill for another twelve hours. Finally, remove the fish from the foil, rinse all the cure mixture off under a cold tap and pat it dry with some kitchen paper. Let the fish dry for an hour or so uncovered in the fridge before using it.

5. When you want to serve the salmon, place it skin side down on a chopping board and use a long, sharp knife to cut thin slices on the diagonal. Slice through to the skin and use your knife to gently pry the fish away from the skin.

6. This cured salmon will keep in the fridge for four to five days once wrapped tightly in some cling film.