Ingredients
Serves 4-6400g salmon
100g rock salt
100g sugar
½ a lime
1 star anise
½ tsp white pepper
50ml olive oil
¼ bunch dill
¼ bunch chervil
¼ bunch parsley
¼ bunch tarragon
4 tbsp crème fraiche
Crusty bread
¼ bunch watercress
Method
Trim and pin bone the salmon if required.
Mix the salt and sugar, and mix in the crushed star anise and pepper. Pour over the salmon; refrigerate undercover for 24 hours.
Wash off the salt and pat dry. Drizzle with a little oil and rub over the salmon.
Chop the herbs finely, pack firmly onto the surface of the salmon, and wrap in cling film. Refrigerate for a 1 hour further.
Slice thinly and put the salmon onto warm toast with the crème fraiche, a little watercress and cracked pepper.
Note: Salmon cured in this fashion will easily last for two weeks refrigerated.