Treacle Cured Salmon

Name: Treacle Cured Salmon
Yield: Serves 8—10
Cuisine: British
Ingredients: 1 teaspoon fennel seeds, crushed; grated zest of 1 lemon; 2 teaspoons coarsely ground black pepper; 1 salmon fillet (with skin), about 750 g-1 kg, trimmed; 50 g sea salt; 80 g black treacle; 1 tablespoon English mustard

Preparation info

Serves
8—10

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This dish comes from Nigel Howarth of the Three Fishes and Northcote Manor in Lancashire. He served it up at one of his annual food festivals, where he invites chefs from around Britain and further afield to cook for the evening. It can also be made with sea trout.

Ingredients

1 salmon fillet (with skin), about 750 g-1 kg, trimmed
80

Europe
United Kingdom
Fish course
Pescatarian
Lancashire
August
Summer
Gluten-free

Method

Lay the salmon fillet skin side down on a sheet of cling film. Warm the treacle in a bowl over a pan of simmering water until it is just runny. Mix the fennel seeds, lemon zest, salt, mustard, pepper and treacle together. Spread evenly over the salmon and wrap well in more cling film. Place on a tray, still skin side down, and leave at room temperature for 1 hour, then refrigerate for 48 hours.