Fennel Cured Salmon

1/3 cup kosher  salt

2 tsp fennel seeds

1 tsp peppercorns

1 tsp kashmiri chilli powder

1 1/2 tsp brown sugar

Juice of one lime.

1. Place salt, peppercorns, and fennel seeds into a mortar pestle or spice grinder and grind.

2. In a bowl add ground spices, kashmiri, sugar and lime juice, mix well.

3. In an air tight container add salmon and rub spice blend all over the salmon. Cover and place in the refrigerator for 24 hours. Up to 2 days if you require a stronger flavour.

4. Once salmon has cured wipe of the excess salt with clean paper towel. Using a sharp knife slice off thin slices of salmon.