Whisky cured salmon with fennel and apple | The Barossa Mag
Whisky cured salmon with fennel and apple: A perfect summer dish, lightly cured and served with fresh veggies and crème fraiche. Enjoy the unique flavors!
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Ingredients
- 300g Salmon fillet
- 75g Salt
- 60g Sugar
- 30ml Whisky
- 5g Coriander seeds toasted and ground
- 5g Fennel seeds toasted and ground
- 100g Fennel bulb
- 1 Granny Smith apple
- Olive oil
- Salt
- Pepper
- 100g Crème fraiche
- 5 Fronds wild fennel
- 4 sprigs parsley
- 4 sprigs watercress
- 1/2 Lemon
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