Cured and Smoked Salmon Recipe - Great British Chefs

Ingredients

• 250g of skinless salmon, pin-boned
• 400g of salt
• 70g of caster sugar
• 70g of Demerara sugar
• 140g of soft brown sugar
• 1 lemon, zested
• 5g of fennel seeds, lightly crushed
• 3g of black peppercorns, lightly crushed
• 3g of juniper berries, lightly crushed
• 2 sheets of nori seaweed, lightly crushed or crumbled
• 100g of wood chips, ideally apple wood, for smoking
• 300g of unsalted butter
• 130g of rock oysters, shucked reserving the juices
• 100g of shallots, sliced
• 200ml of dry white wine
• 150g of grapeseed oil
• 5 sorrel leaves
• 1 fennel bulb, thickly sliced
• 1/2 tsp fennel seeds
• 1 tsp black peppercorns
• 1 star anise
• 1/2 tsp cumin seeds
• 5 pink peppercorns
• 1/2 garlic clove
• 1 pinch of salt
• 250ml of apple juice
• 250ml of white wine vinegar
• 50g of dried wakame
• 200ml of vegetable oil, for frying
• sorrel leaves
• fronds of fresh dill
• fennel fronds