This recipe is for at least 25 servings, a great party dish. Making less is also possible of course. Use a smaller piece of salmon, but preferably keep the skin on it. A side of salmon weighs approx.
Line a large container with plastic wrap, allowing a wide rim to hang over the edges. Combine salt and sugar. Sprinkle two handfuls of this mixture on the bottom. Place one side of salmon on the mixture, skin side down. Sprinkle with a portion of the sugar-salt mixture, fennel seeds, dill and half the Pernod. Also sprinkle the other piece of salmon (reserve
Remove the plastic wrap, scrape the salt from the salmon using a knife and cut the salmon into thin slices.
Serve with a salad of thinly sliced fennel and lemon juice.
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