Cured Salmon

• 35 g fennel seeds
• 2 teaspoons anise seed
• 330 g caster sugar
• 125 g sea salt
• 1 tablespoon white peppercorns
• 1 orange
• 60 ml pastis
• 2 baby fennel bulbs
• 1 kg salmon fillet, pin boned

1. Lightly toast fennel seeds and aniseed, set aside to cool.
2. Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside.
3. Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel.
4. Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
5. When ready to serve unwrap and brush off the sugar/salt and fennel.
6. Use a sharp knife and slice at an angle in long swipping slices.

fennel seeds, anise seed, caster sugar, salt, white peppercorns, orange, baby fennel, salmon fillet

Taken from www.food.com/recipe/cured-salmon-401700 (may not work)