Curing and brining your fish can make a huge difference in its tenderness and flavor, but which method is best depending on ...

This cured salmon will keep in the fridge for four to five days once wrapped tightly in some cling film. Lightly toast the black peppercorns, fennel, coriander seeds and star anise in a dry pan ...

Cover and refrigerate for 3 days, turning daily. Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve.

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.