Whisky & Honey-Cured Salmon - Cuisine Magazine - From New Zealand to the World
Marinate salmon in a flavorful mixture overnight, then top with jalapeño crème fraîche for a delicate yet spicy twist. Perfectly cured and ready to slice!
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Ingredients
- 2 teaspoons fennel seeds, toasted, crushed
- 75g sugar
- 25g honey
- 200g flaky salt
- peel of 1 lemon
- peel of 1 orange
- 60ml whisky
- 600g salmon fillet, skinned, boned
- 1 tablespoon orange juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- a pinch salt
- JALAPEÑO CRÈME FRAÎCHE
- 200g crème fraîche
- 1 teaspoon jalapeño tabasco
- Japanese wasabi peas (available in the international aisle in most supermarkets)
- edible flowers
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