Fennel and maple-cured salmon recipe

In essence, a cure removes moisture from the fish, thus preserving it – and this fish can be kept for up to a week. This is best sliced and eaten as it is, with just a few herbs scattered over the top; however, you can roast it too, which gives an interesting flavour.

Makes 1 side of salmon.

1 fillet from a 3–4kg salmon, pinboned but skin left on
100 ml / 3½ fl oz / ½ cup maple syrup
sprinkling of chopped chives to serve
sprinkling of ground fennel seeds to serve
a few pink peppercorns to serve

For the cure:
2 tbsp coriander seeds
2 whole star anise
2 tbsp pink peppercorns
2 tbsp fennel seeds
300g / 10½ oz / 1 cup rock salt
200g / 7 oz / 1 cup soft dark brown sugar

Roast the coriander seeds in a hot pan, then grind with the star anise, peppercorns and fennel in a pestle and mortar. Blend in a food processor with the salt and sugar.

Lay the salmon, flesh side up, in a container large enough to hold it flat, then rub it with the maple syrup. Sprinkle the cure over the top. Cover and leave in the fridge overnight. You will notice a lot of liquid appearing – simply mix everything together again, spoon it over the fish and leave for another night in the fridge. Repeat the mixing once more and leave for a further night.

Wash off the cure and dry the fish thoroughly.

The fish is now ready for slicing – cut as smoked salmon, into very thin slices.

Place on a plate and sprinkle with chopped chives, ground fennel seeds and a few pink peppercorns. Drizzle with extra virgin olive oil. The fish can be stored unsliced, wrapped in clingfilm (plastic wrap) in the fridge, for up to a week.

• This is an extract from Fish Easy by Mitch Tonks (Pavilion, £19.99). Order a copy for £15.99 from the Guardian bookshop

Thanks to guardian.co.uk who have provided this article. View the original here.