This Nordic-inspired starter features fresh salmon fillet cured with salt, sugar, and aromatic citrus zest. After curing for a day or two in the fridge, the salmon is thinly sliced and served with a crisp, anise-scented fennel slaw. It’s clean, flavorful, and visually stunning—ideal for holiday spreads, brunch boards, or refined appetizers.
1tspcrushed pink peppercorns (optional, for floral spice)
Small bunch of fresh dill, chopped
Plastic wrap or parchment + a dish for weighing down the fish
For the Fennel Slaw
1large fennel bulb, fronds reserved and bulb thinly sliced
Juice of 1 lemon
2tbspextra virgin olive oil
Salt and freshly cracked black pepper
Optional: ½ tsp honey or maple syrup
Optional: shaved radishes or cucumber for color
Cure the Salmon
1
Prep the cure mix: Combine salt, sugar, all citrus zest, pink peppercorns, and chopped dill in a bowl.
Apply to salmon: Place the salmon skin-side down on a large piece of plastic wrap. Press the cure mix evenly over the top and sides.
Wrap & press: Tightly wrap the salmon in plastic, place it in a shallow dish, and set a flat plate with light weight (like a can or small bag of beans) on top to press.
Refrigerate: Cure in the fridge for 36–48 hours, flipping once halfway through. The longer it cures, the firmer and more intense the flavor.
Unwrap & rinse: When ready, unwrap the salmon and rinse off the cure under cold water. Pat very dry with paper towels.
Prepare the Fennel Slaw
2
Trim the fennel: Cut off the fronds and stalks (save fronds for garnish). Halve the bulb and slice thinly using a mandoline or knife.
Toss dressing: In a bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper, and honey/maple if using.
Dress the slaw: Toss fennel (and optional cucumber or radish) in dressing. Let sit for 10–15 minutes to soften slightly.
Assemble & Serve
3
Slice salmon: Using a sharp knife, slice salmon thinly on a diagonal bias, removing from the skin if desired.
Plate: Arrange slices in rosettes or layers on a platter. Add a mound of fennel slaw on the side or nestle on top.
Garnish: Top with reserved fennel fronds, extra dill, citrus zest curls, or microgreens.
Serve chilled, with toast points or crispbreads.
Tips for Success
4
Use very fresh salmon—ask your fishmonger for sushi- or sashimi-grade, if possible.
Don’t overcure—too long and it can become overly salty or tough.
Mandoline magic: Use it for perfect, paper-thin fennel slices.
Make ahead: Salmon can be cured up to 3 days in advance and lasts up to 5 days after curing when kept cold and sealed.
Variations
5
Add gin to the cure for a botanical twist.
Spice it up with crushed coriander seed or a touch of chili flake.
Use blood orange or grapefruit zest for dramatic color and deeper citrus tone.
Swap in pickled fennel or add caper berries for briny balance.
Suggested Pairings
6
Serve with: Toasted rye or pumpernickel bread, crisp crackers, or blinis
Drink: Dry sparkling wine, aquavit, or a citrusy gin & tonic
Occasion: Brunch, appetizer course, New Year’s, or Mother’s Day spread
1tspcrushed pink peppercorns (optional, for floral spice)
Small bunch of fresh dill, chopped
Plastic wrap or parchment + a dish for weighing down the fish
For the Fennel Slaw
1large fennel bulb, fronds reserved and bulb thinly sliced
Juice of 1 lemon
2tbspextra virgin olive oil
Salt and freshly cracked black pepper
Optional: ½ tsp honey or maple syrup
Optional: shaved radishes or cucumber for color
Directions
Cure the Salmon
1
Prep the cure mix: Combine salt, sugar, all citrus zest, pink peppercorns, and chopped dill in a bowl.
Apply to salmon: Place the salmon skin-side down on a large piece of plastic wrap. Press the cure mix evenly over the top and sides.
Wrap & press: Tightly wrap the salmon in plastic, place it in a shallow dish, and set a flat plate with light weight (like a can or small bag of beans) on top to press.
Refrigerate: Cure in the fridge for 36–48 hours, flipping once halfway through. The longer it cures, the firmer and more intense the flavor.
Unwrap & rinse: When ready, unwrap the salmon and rinse off the cure under cold water. Pat very dry with paper towels.
Prepare the Fennel Slaw
2
Trim the fennel: Cut off the fronds and stalks (save fronds for garnish). Halve the bulb and slice thinly using a mandoline or knife.
Toss dressing: In a bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper, and honey/maple if using.
Dress the slaw: Toss fennel (and optional cucumber or radish) in dressing. Let sit for 10–15 minutes to soften slightly.
Assemble & Serve
3
Slice salmon: Using a sharp knife, slice salmon thinly on a diagonal bias, removing from the skin if desired.
Plate: Arrange slices in rosettes or layers on a platter. Add a mound of fennel slaw on the side or nestle on top.
Garnish: Top with reserved fennel fronds, extra dill, citrus zest curls, or microgreens.
Serve chilled, with toast points or crispbreads.
Tips for Success
4
Use very fresh salmon—ask your fishmonger for sushi- or sashimi-grade, if possible.
Don’t overcure—too long and it can become overly salty or tough.
Mandoline magic: Use it for perfect, paper-thin fennel slices.
Make ahead: Salmon can be cured up to 3 days in advance and lasts up to 5 days after curing when kept cold and sealed.
Variations
5
Add gin to the cure for a botanical twist.
Spice it up with crushed coriander seed or a touch of chili flake.
Use blood orange or grapefruit zest for dramatic color and deeper citrus tone.
Swap in pickled fennel or add caper berries for briny balance.
Suggested Pairings
6
Serve with: Toasted rye or pumpernickel bread, crisp crackers, or blinis
Drink: Dry sparkling wine, aquavit, or a citrusy gin & tonic
Occasion: Brunch, appetizer course, New Year’s, or Mother’s Day spread
