In northern European countries and North America salmon has long been cured with a mix of salt and sugar to extend its shelf life. Here it goes through the same process, allowing it to be stored for up to a week or two, and is pared with a classic garnish of fennel and salad cream.

Fennel cured salmon and salad cream

Serves 6-8

20g fennel seeds

200g salt

100g sugar

2 bulbs fennel

1 side of salmon (skinless)

4 eggs

20ml lemon juice

30ml white wine vinegar

20g English mustard

300ml double cream

300ml vegetable oil

Blend the fennel seeds to a fine powder in a food processor or mortar and pestle, then mix the powder with the salt and sugar.

Finely slice one of the fennel bulbs and place it on a large tray. Place the salmon on top and coat the fish with the sugar-and-salt mix, rubbing it over the whole fish before placing it in the fridge for 12 hours to cure.

Wash the salt-and-sugar mixture off the fish in cold running water and place the salmon on a cloth to dry before slicing it into 1cm thick pieces.

Bring a pan of water to the boil, add the eggs and cook for 12 minutes until hard boiled. Transfer the eggs into cold water to cool before peeling and removing the yolks. Discard the whites.

Make the salad cream by mixing the egg yolks, lemon juice, white wine vinegar, English mustard and double cream in a food processor, gradually adding the oil a little at a time. Season the cream with salt.

Finely slice the remaining fennel bulb and dress it with the olive oil.

Arrange the salmon slices on a plate with the salad cream and sliced fennel and serve.