Impress your guests with this decadent Negroni salmon. Top your salmon with wheels of blood orange for a splash of colour, and serve with blinis
- Serves: 8 persons
- 850g rock salt
- 375g granulated sugar
- 1tsp whole black peppercorns
- 1tsp whole pink peppercorns
- 2oranges, zest
- 50ml Campari
- 50ml London dry gin
- 50ml sweet vermouth
- 1 ⅒kg salmon side, skin on and pin-boned (ask your fishmonger to do this)
- ½tsp fennel seeds
- 150ml soured cream
- 1blood orange, thinly sliced
- finely chopped flat-leaf parsley
Step 1Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl and stir to combine.
Step 2Lay 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 in the fridge for 48 hrs, turning the fish over after 24 hrs so the timing is evenly spaced.
Step 3Toast 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 in a bowl.
Step 4Remove 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 soured cream, parsley and blinis.