3 ways with Seafood

1 Negroni salmon

SERVES 8-10 AS A SNACK OR STARTER | PREP 10 MINS PLUS CURING | COOK 5 MINS | EASY | GF

850g rock salt

375g granulated sugar

1 tsp whole black peppercorns
1 tsp whole pink peppercorns
zest of 2 oranges

50ml Campari
50ml london dry gin

50ml sweet vermouth

1.1kg salmon side, skin on and pin-boned (ask your fishmonger to do this)
½ tsp fennel seeds

150ml soured cream
1 blood orange, thinly sliced

blinis and finely chopped flat-leaf parsley, to serve

1 Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl, and mix to combine.

Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt