Fennel-cure salmon

Or rather, cured salmon flavoured with fennel (it is not the fennel that does the curing, but salt and sugar) root, fennel seed and Pernod.  Another recipe from the Ruhlman & Polcyn book which was given to me by a friend last year; I have yet to be disappointed with anything I have made from this book, and cannot recommend it enough.  This salmon is very tasty as-is, or with little pieces of brown toast, or as I served it (though not in the photo) with Ritz crackers and finely chopped dill mixed into some cream cheese.


4 responses to “Fennel-cure salmon

  1. Greetings Adam,
    If you have not yet discovered it, there is an amazing website you should check out. It is: Wrightfood
    It has an incredible section on Charcuterie. There are many different types, illustrated with wonderful photos, and long and extensive articles. It is most informative and I believe you will be excited by all the things this fellow has done. He refers to himself as a “Brit in Seattle”.
    Let me know what you think!

  2. Hi Jim,
    Thanks for visiting again and for posting the link. I haven’t had time to read the blog in depth yet but you are right the photography is amazing!
    Have you made any recipes from the Polcyn & Ruhlman book? Unfortunately here in Japan it is now too warm and humid to make dry-cured meats and sausages but I look forward to attempting some regular sausages later this year.
    All the best,

  3. Greetings Adam,
    I am in the process of setting up a 4.5 cubic foot compact refrigerator as a curing unit. Right now, as is, it’s highest temp on it’s own is 42 degrees, which is way too cold. One needs temps between 50 – 60 degrees. So I have purchased a Johnson’s Control unit, which has a sensor that you place in the frig, then you plug the unit into the power outlet, then plug the frig into the unit, and you are then able to control when the frig turns on.
    Matt Wright has an excellent article on this, with photos, and an Amazon site to purchace the unit and other items. This is something you could probably do easily, then you could cure year ’round. Matt is also amenable to receiving and answering emails. I’m sure he’d like to hear from an ex-pat!

  4. Hi Jim,
    I have seen these; TSM (an American company where I get most of my charcuterie supplies) also has a good guide online, with photos, to making one with inbuilt temp. and humidity control. Unfortunately I am rather limited by space here in my place in Tokyo but if I get into dry-curing seriously it will be the only option!
    All the best,

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