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Rick Stein’s Salmon Marinated with Dill and Pernod

Rick Stein’s Salmon Marinated with Dill and Pernod

“I probably enjoy salmon raw or lightly cooked in citrus juice more than any other way. The aniseed taste of the Pernod complements the flavour of the dill beautifully. You could also use anisette, a slightly sweet aniseed-flavoured liqueur, but if using this, leave out the sugar.” – Rick Stein

Serves: 4
Preparation time: 15 minutes
Cooking time:5 minutes to rest

Ingredients:

400g piece of unskinned salmon fillet
85ml sunflower oil
Juice of 1/2lemon
1 tablespoon dill,chopped
2 teaspoons Pernod
1 teaspoon caster sugar
1 teaspoon chives, chopped
1 /2teaspoon salt and 10 turns of the black pepper mill

Method:

Put 4 plates into the fridge together with the salmon fillet and leave them to get really cold. Shortly before serving, mix all the remaining ingredients together in a bowl.

Put the salmon fillet skin-side down on a board. Hold a long, thin-bladed knife at a 45o angle and, starting at the tail end of the fillet, cut the salmon into very thin slices. Lay the slices, slightly overlapping, on each chilled plate and spoon over the dressing.

Leave for 5 minutes before serving.

Originally taken from Rick Stein’s Food Heroes Another Helping - BBC Books.

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