Cured Salmon with Avocado and Horseradish Cream, Fennel and Orange Salad

11:30 am on 16 July 2012


  • 1 side of salmon
  • curing mix
  • horseradish cream
  • fennel & orange salad

Curing Mix

  • 1kg flaky salt/rock salt
  • 500g brown sugar
  • 500g white sugar
  • 2 cinnamon sticks
  • 50g cumin sseds
  • 50g coriander seeds
  • 10-15 star anise
  • 2 lemons (zest)
  • 2 oranges (zest)

Toast spices in a dry pan, taking care not to burn!  Mix all together and place over fresh salmon.  Place in refrigerator and cure for up to 24 hours.

Horseradish Cream

  • 1 avocado
  • 50g horseradish cream
  • 250mls semi whipped cream

Puree avocado with horseradish cream.  Whip cream and gently fold through avocado and horseradish mix.

Fennel & Orange Salad

  • 1 fennel bulb (shaved)
  • 2 oranges (peeled and segmented)
  • ½ cup fennel bulb (finely cut)

Mix all ingredients together.

Drink match – Stephen Morris

Riesling to play with between the citrus and the richness.

2011 Rimu Grove Riesling (Nelson). Pungent florals on the nose; orange blossom, mandarin pith. A nice easy luscious but light mouthfeel. A little sweetness which keeps it soft, but not so much that the fresh sherbety finish is lost. A spice friendly wine.

1993 Lake Chalice Riesling (Marlborough) was the first one they made. It had a deep gold colour. A nose of lime and super ripe nectarines. Honeyed but not heavy. Maybe buy the current 2011 and keep it for 19 years. It too will accentuate the richness of the salmon, but still handle the cure and the citrus.

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