3 ways with Seafood

Dive into this collection of recipes that will make you want to cook with fish every day of the week

- By Nadine Brown

Negroni salmon

SERVES 8-10 AS A SNACK OR STARTER PREP 10 MINS PLUS CURING COOK 5 MINS EASY

• 850g rock salt
• 375g granulated sugar
• 1 tsp whole black peppercorns
• 1 tsp whole pink peppercorns
• zest of 2 oranges
• 50ml Campari
• 50ml london dry gin
• 50ml sweet vermouth
• 1.1kg salmon side, skin on and pin-boned (ask your fishmonger to do this)
• 1/2 tsp fennel seeds
• 150ml soured cream
• 1 blood orange, thinly sliced
• blinis and finely chopped flat-leaf parsley, to serve

1 Put the salt, sugar, peppercorns, orange zest, Campari, gin, and vermouth in a large bowl, and mix to combine.

2 Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt mixture along the middle of the clingfilm. Put the fish on top, skin-side down, and cover with the remaining salt, ensuring no salmon is visible. Wrap with the overhanging clingfilm, transfer to a baking tray and put a heavier tray or board on top. Chill for 48 hrs, turning the fish over once in this time - it's best doing that after one day so the timing is evenly spaced.

3 Toast the fennel seeds in a small frying pan over a medium heat for 2-3 mins or until fragrant. Finely grind using a pestle and mortar, then combine with the soured cream and chill.

4 Remove the salmon from the fridge, unwrap and rinse briefly to completely remove the salt mixture. Pat dry and put on a serving board. Arrange the blood orange slices down the middle to garnish. When ready to serve, thinly slice the salmon away from the skin and serve with blinis, soured cream, and parsley.

PER SERVING 289 kcals fat 19.5G saturates 4.9G| carbs 3.9G| sugars 3.9G fibre 0.4G| protein 23G | salt 3.1G