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.
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.
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.
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.
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.
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.
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
6 servings