Cured salmon

Cured salmon

Salmone curato

Sharing Puglia
Alicia Taylor

This contemporary dish is an acknowledgement of the Pugliese tradition of eating fish raw. Sliced thinly and eaten with an accompaniment of the ubiquitous extra-virgin olive oil, this dish is a winner. Prepared a couple of days before serving, this is perfect for entertaining.


Quantity Ingredient
1 tablespoon fennel seeds
1 star anise
300g rock salt
1 orange, zested and juiced
200g soft dark brown sugar
60ml vodka or limoncello
1 side salmon, skin on and pin-boned
20g fennel fronds, finely chopped, plus extra to garnish
1 small handful mini capers, to garnish
extra-virgin olive oil, for drizzling


  1. Using a mortar and pestle, crush the fennel seeds, star anise and 1 tablespoon of the rock salt. Once combined, add the orange zest and mix well.
  2. In a large bowl place the remaining salt, the sugar and crushed spices. Add the orange juice and vodka or limoncello and mix. The mixture should feel like wet sand.
  3. Place a third of the salt mixture on the base of a 40 x 25 cm rectangular baking dish and the fish, skin side down, on top of that. Top the fish with the fennel fronds and then the remaining salt mixture. Make sure the whole fish is covered with the mixture.
  4. Cover the dish with plastic wrap and then with foil. Place a baking tray on top of the fish and weight it down with tins, then place in the refrigerator for 48 hours.
  5. After 24 hours, check the fish and turn it over in the mixture, returning to the refrigerator for the remaining 24 hours.
  6. When fully cured, remove the fish from the refrigerator and wipe the cure mixture off thoroughly with paper towel.
  7. Slice the fish thinly at a 45 degree angle, and place on a plate topped with the extra fennel fronds, the capers and some freshly ground black pepper. Drizzle over a little extra-virgin olive oil and serve.
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