A delicious dish perfect for the warm summer nights.
300g Salmon fillet
5g Coriander seeds toasted and ground
5g Fennel seeds toasted and ground
100g Fennel bulb
1 Granny Smith apple
100g Crème fraiche
5 Fronds wild fennel
4 sprigs parsley
4 sprigs watercress
Start with curing the salmon by mixing the salt, sugar, seeds and whisky together. Rub this over the salmon fillet, wrap tightly with cling film and leave in the fridge for 6 hours.
After 6 hours rinse the salmon fillet, pat dry and place back in the fridge.
Thinly slice the fennel bulb and apple then dress with olive oil, salt and pepper
When ready to serve, spoon the crème fraiche on the plate and spread thinly. Thinly slice the salmon and arrange around the plate, top with the shaved fennel and sliced apple, dress with the olive oil and salt and garnish with the parsley, watercress and wild fennel fronds (Gomersal road is abundant with these).