• 600g Sainsbury's Salmon Joint
  • 175g fine sea salt
  • 175g Light Brown Soft sugar
  • 1 tsp black peppercorns
  • 1tsp Fennel seeds
  • 1tsp coriander seeds
  • Finely grated zest of 3 Sainsbury’s easy peelers
  • 4 tbsp half fat crème fraîche
  • 8 pickled cornichons in vinegar
  • Small bunch of dill
  • A squeeze of lemon juice
  • 1 Bag Sainsbury's Watercress 80g - to serve
  • 1 Sainsbury's Fennel Loose, thinly sliced
  • 6 Sainsbury’s easy peelers, peeled and sliced


  1. 1

    One day before you want to serve this, rinse the salmon fillet with cold water and pat it dry with kitchen paper. Blitz the salt, sugar, peppercorns, fennel seeds, coriander seeds and clementine zest in a food processor, then scatter roughly a third of the cure mix across the bottom of plastic tray or container. Sit the salmon skin-side down in the tray, then top with the remaining cure. Cover the fish with cling film and leave in the fridge for about 8 hours, preferably no longer than 12.

  2. 2

    Finely chop the cornichons and dill, then stir into the crème fraiche, along with a squeeze of lemon juice. Chill until ready to serve.

  3. 3

    Rinse the cure off the salmon with cold water and pat dry with kitchen paper. If you get a chance, the fish will benefit from a couple of hours of extra drying time, left uncovered on a plate in the fridge. Slice thinly, starting from the widest end of the fillet and serve with the watercress, fennel, sliced fruit and dressing.

Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 12.0g 17%
  • Saturates 3.3g 17%
  • Sugars 5.1g 6%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

5.4g carbohydrate 1.2g fibre 13.0g protein

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