“This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast.”
READY IN:
30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly toast fennel seeds and aniseed, set aside to cool.
  2. Add to mortar and pestle, and pepper and coarsely crush. Turn into a bowl then add sugar, salt and orange zest, mix well. Stir in juice from orange the Pastis. Set aside.
  3. Place a large piece of cling film on work bench, scatter 1/2 the sliced fennel bulb and then 1/2 the sugar/salt mix. Lie the fish skin side down then sprinkle remaining sugar/salt mix then fennel.
  4. Wrap in cling film and place on dish and weigh down. Leave in fridge for 3 days turning once a day.
  5. When ready to serve unwrap and brush off the sugar/salt and fennel.
  6. Use a sharp knife and slice at an angle in long swipping slices.

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