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Ouzo-cured Salmon (gf)

I love to serve this salmon with a salad of thinly shaved fennel, fennel fronds and cucumber tossed with a little olive oil and lemon juice. A bowl of crème fraîche thinned with the juice of a lemon and seasoned with salt and pepper is also a delicious accompaniment.

1 side of salmon, skin off and pin bones removed (about 1 kilogram)

CURING MIX

1 teaspoon each whole fennel seed and aniseed (see Cook’s note)
½ teaspoon ground pepper
1 tablespoon chopped fresh thyme
finely grated zest 1 large lemon
6 tablespoons sugar
6 tablespoons sea salt
2 tablespoons ouzo

CURING MIX: Lightly toast the seeds in a dry saute pan then roughly grind in a mortar and pestle. Tip into a bowl and use your fingers to rub in the pepper, thyme, lemon zest, sugar and salt. Add the ouzo and stir to form a mixture resembling wet sand.

TO ASSEMBLE: Line a tray or plate with a large piece of clingfilm, leaving enough overhanging to cover the tray or plate again. Sprinkle half the curing mix over the flat side of the salmon and place on the clingfilm, cured side down. Sprinkle over the remaining cure, patting it onto the flesh. Use the overhanging clingfilm to wrap up and cover completely. Refrigerate for 24 hours.

TO SERVE: Scrape the cure off the salmon and wipe the flesh clean with damp