For the salad

To serve

  • 2 tbsp crème fraîche
  • 2 heaped tsp smoked lumpfish caviar
  • shop-bought blinis (optional)


  • STEP 1

    Mix together the sugar, salt, fennel seeds, lemon zest and gin. Pour half the mixture into a large plastic container, then lay the salmon on top, skin-side down. Pour over the rest, spreading it over the fish with your hands so it is fully covered. Cover with a lid and chill for 48 hrs, flipping the salmon over after a day.

  • STEP 2

    After 48 hrs, lift the salmon out of the cure mixture and rinse under cold running water to remove the excess. Pat dry with kitchen paper, then wrap and chill until needed. Will keep well wrapped and chilled for two days.

  • STEP 3

    When you’re ready to serve, carve the salmon into thin slices and fan out slightly over two plates. To make the salad, mix the apples, shallots, capers, lemon zest, half the lemon juice and the dill together in a bowl. Season with a small pinch of salt. Divide the salad between the plates, piling it next to the salmon. Drizzle the salad with the rapeseed oil and remaining lemon juice, then top the salmon with the crème fraîche, caviar and a dill frond each. Serve with blinis, if you like.



To give this salmon an attractive pink blush, grate a small raw beetroot and add to the cure mix for the salmon. Wear gloves as beetroot will stain.

Goes well with


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