Salt Cure


  • 1.5 kg (3 lb 5 oz) salt
  • 1 kg (2 lb 4 oz) white sugar
  • Finely grated zest of 2 limes
  • 2 bunches of fennel fronds, coarsely chopped


Combine the salt and sugar. Add the lime zest and chopped fennel fronds, mix well and apply liberally. Leave for the amount of time stated in the recipe. Especially good for curing fish such as trout or salmon.


In an airtight container in a cool dry place for 1 week.