Yield: Hard to say - enough for 16-24 starter-size portions

Cook Time: 5 days

Salt and sugar amounts should stay the same but aromatics can be changed according to taste

Ingredients

These amounts are for 1.65kg of salmon - use the calculator below as a guide for different amounts

• 2 Sides of Salmon
• 100g Salt
• 100g Sugar
• 15g Black Pepper
• 2 Oranges
• 2 Lemons
• 2tsp Fennel Seeds

Method

Cure, dry, smoke, rest.

1. Grind the black pepper and fennel seeds into a coarse powder and zest the citrus.
2. Mix all the cure ingredients together.
3. Place both sides of salmon skin-side down on a large rimmed baking sheet and apply half the cure to each side. Rub in to make sure evenly-coated.
4. In a large zip-lock bag (or vacuum seal bag, or a large sheet of clingfilm) lay down one of the sides skin-side down, then place the other side on top so the flesh-sides are together. Seal the bag (or vacuum seal/wrap well). Place in the fridge.
5. Leave the salmon to cure for three days, turning the bag over every day.
6. Remove the salmon from the bag and rinse well, then place on a baking sheet in the fridge overnight so the surface can dry out and form a pellicle.
7. Cold smoke for 8-12 hours.

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