Sunday Herald Sun - Body and Soul

CITRUS-CURED SALMON WITH FENNEL, APPLE & RADISH SALAD

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SERVES 8

Begin this recipe 2 days ahead

cup (75g) caster sugar

2 tsp caraway seeds, crushed

2 tsp white peppercorn­s, crushed Finely grated zest of 1 lemon

and 1 lime

Finely grated zest of ½ orange

APPLE AND RADISH SALAD

2 green apples, very thinly sliced 6 radishes, very thinly sliced 1 baby fennel, very thinly sliced 2 tbs apple cider vinegar

2 tsp horseradis­h cream

Pinch of caster sugar

2 tbs extra virgin olive oil

Finely grated zest of 1 lemon

Place salt, sugar, caraway seeds, white peppercorn­s and citrus zest in a food processor and pulse to combine. Lay 2-3 layers of plastic wrap in a dish large half the cure over the base. Place salmon on top and scatter with remaining cure.

Enclose in plastic wrap and place a small chopping board on top to weigh it down. Chill for 48 hours,

When ready to serve, wipe excess cure from salmon using paper towel. the knife at an angle, then cut close on a serving plate.

For the salad, toss apple, radish and fennel together in a bowl. Place the apple cider vinegar, horseradis­h cream, sugar, oil, lemon zest and a pinch of salt in a bowl and whisk to combine. Dress salad and serve alongside the salmon.

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