Name: Negroni salmon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 8-10 as a snack or starter
Ingredients: 850g rock salt; 375g granulated sugar; 1 tsp whole black peppercorns; 1 tsp whole pink peppercorns; 2 oranges, zest; 50ml Campari; 50ml London dry gin; 50ml sweet vermouth; 1.1kg salmon side, skin on and pin-boned (ask your fishmonger to do this); ½ tsp fennel seeds; 150ml soured cream; 1 blood orange, thinly sliced; blinis; finely chopped flat-leaf parsley

Large cured salmon fillet decorated with blood orange slices, served next to blinis, soured cream, cucumber, fish roe, olives, parsley and red onion

850g rock salt
375g granulated sugar
1 tsp whole black peppercorns
1 tsp whole pink peppercorns
2 oranges
zest
50ml Campari
50ml London dry gin
50ml sweet vermouth
1.1kg salmon side
skin on and pin-boned (ask your fishmonger to do this)
½ tsp fennel seeds
150ml soured cream
1 blood orange
thinly sliced

To serve

blinis
finely chopped flat-leaf parsley

Method

step 1
Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl and stir to combine.
step 2
Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt mixture along the middle of the clingfilm. Put the fish on top, skin-side down, and cover with the remaining salt, ensuring no salmon is visible. Wrap with the overhanging clingfilm, transfer to a baking tray and put a heavier tray or board on top. Chill in the fridge for 48 hrs, turning the fish over after 24 hrs so the timing is evenly spaced.
step 3
Toast the fennel seeds in a small frying pan over a medium heat for 2-3 mins or until fragrant. Finely grind using a pestle and mortar, then combine with the soured cream and chill in a bowl.
step 4
Remove the salmon from the fridge, unwrap and rinse briefly to completely remove the salt mixture. Pat dry and put on a serving board. Arrange the blood orange slices down the middle to garnish. When ready to serve, thinly slice the salmon away from the skin and serve with soured cream, parsley and blinis.