Cinnamon & Star Anise Cured Salmon

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150g brown sugar
• 300g rock salt
• 3 oranges, zested
• 2 star anise
• 1 cinnamon stick
• 500g salmon, centre piece of fillet, skinned and pin boned
• 2 slices sourdough bread, toasted, each cut into 6
• crème fraîche, to serve
• 3 slices of raw beetroot, peeled and shredded
• 12 coriander leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Coarsely crush the star anise and break the cinnamon stick into small pieces. Mix them with the brown sugar, rock salt and orange zest in a bowl.

2. Lay the salmon skin-side down in a dish just large enough to hold it. Pack the cure mixture evenly over the top, cover and refrigerate for 12 to 24 hours.

3. Turn the salmon over once halfway through the curing time, keeping it chilled throughout. Use salmon sold as suitable for eating raw.

4. Scrape off the cure and rinse the salmon briefly under cold running water. Pat it very dry with paper towels.

5. Using a sharp knife, slice the salmon thinly on the diagonal, leaving the extra salmon wrapped and chilled for another day.

6. Place a slice of salmon on each toasted sourdough piece. Top with a spoonful of crème fraîche and a little shredded raw beetroot.

7. Finish each piece with a coriander leaf and serve straight away while the toast is still crisp.