Sugar-cured salmon with salted fennel & cucumber salad

You’ll need to begin this recipe the day before, to allow time to cure the salmon.
1⁄2 cup flaky sea salt
1⁄2 cup sugar
zest and juice of 1 lemon
400g salmon fillet, boned and skin on
300g baby fennel, coarse outer leaves and stalk removed, thinly sliced lengthways
2 teaspoons fine salt
3 tablespoons white wine vinegar
1 cucumber, peeled into ribbons
1⁄8 cup flat-leafed parsley leaves and fennel fronds
3 tablespoons extra virgin olive oil

Combine the sea salt, sugar and zest. Sprinkle half the mix over the base of a non-reactive dish (ceramic, stainless steel or plastic) then place the salmon on top. Cover with the remaining salt mixture then cover and refrigerate overnight.

When ready to serve, sprinkle the fennel with the fine salt and vinegar. Set aside for 10 minutes.

Rinse the salmon under cold water and pat dry. Slice the salmon thinly, discarding the skin.

Drain the fennel then divide among plates. Combine the cucumber, herbs, lemon juice and oil then arrange on the fennel with the salmon.

Wine - Dry riesling.