- 4 tbsps fennel seeds
- 2 tbsps black peppercorns
- 100g caster sugar
- 75g sea salt flakes
- 750g salmon fillet, skin-on
- 1 lemon cut into wedges to serve
- For the Fennel Remoulade:
- 3 tbsps mayonnaise
- 2 tbsps crème fraiche
- 1-2 tsps wholegrain mustard
- 1-2 tsps runny honey
- 2 tsps capers, chopped
- 2 large fennel bulbs, finely sliced
Toast the fennel seeds in a dry frying pan until fragrant. Keep aside 1 tsp for the remoulade and finely grind the rest with the peppercorns using a pestle and mortar. Tip into a bowl, add the sugar and salt and mix well.
Lay the salmon down flat in a large enough dish, skin side down. Sprinkle over the curing mix and rub in well all over. Turn the salmon skin side up, allowing the curing mix to fall off into the dish, then press the salmon firmly down into the cure. Cover with cling film, set a small chopping board on top, and weight it down using unopened tins, ensuring the maximum contact of fish to cure. Leave for 24-36 hours. The longer you leave it, the firmer the fish will become.
Once the fish has finished curing, brush off as much of the cure as possible and hold under cold running water to wash away any residual cure. Then pat dry with kitchen paper. Lay it on a chopping board and slice it into thin slivers using a very sharp knife and starting from the thick end, ensuring you leave the skin behind. Arrange on a serving plate and chill.
Put the mayonnaise, crème fraiche, honey, mustard and capers into a bowl and mix well. Add the fennel, reserved fennel seeds, some seasoning and combine.
Serve the gravalax with the remoulade and the lemon wedges on the side to squeeze over.