- Home
- Recipes
- Fish and seafood
- Negroni salmon
Negroni salmon
- Nadine Brown
Save recipe
Serves 8-10 as a snack or starter
Easy
Prep: 10 mins
Cook: 5 mins
plus curing
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Impress your guests with this decadent Negroni salmon. Top your salmon with wheels of blood orange for a splash of colour, and serve with blinis
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Easy sausage rolls
A star rating of 0 out of 5.0 ratings
Bloody mary prawn lettuce scoops
A star rating of 0 out of 5.0 ratings
Chilli-and-marmalade-glazed pork belly squares
A star rating of 0 out of 5.0 ratings
Impress guests with this negroni salmon, then check out our mini quiches with salmon and courgettes, smoked salmon pancakes with crème fraîche and our best smoked salmon starter recipes.
Feeling fancy? Add pickles, caviar, salmon roe and other delicious toppings to increase the servings and really make it something special.
Ingredients
Nutrition
-
850g rock salt
-
375g granulated sugar
-
1 tsp whole black peppercorns
-
1 tsp whole pink peppercorns
-
2 oranges
zest
-
50ml Campari
-
50ml London dry gin
-
50ml sweet vermouth
-
1.1kg salmon side
skin on and pin-boned (ask your fishmonger to do this)
-
½ tsp fennel seeds
-
150ml soured cream
-
1 blood orange
thinly sliced
To serve
- blinis
- finely chopped flat-leaf parsley
Nutrition: per serving
- kcal289
- fat19.5g
- saturates4.9g
- carbs3.9g
- sugars3.9g
- fibre0.4g
- protein23g
- salt3.1g
Ad
Method
-
step 1
Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl and stir to combine.
-
step 2
Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt mixture along the middle of the clingfilm. Put the fish on top, skin-side down, and cover with the remaining salt, ensuring no salmon is visible. Wrap with the overhanging clingfilm, transfer to a baking tray and put a heavier tray or board on top. Chill in the fridge for 48 hrs, turning the fish over after 24 hrs so the timing is evenly spaced.
-
step 3
Toast the fennel seeds in a small frying pan over a medium heat for 2-3 mins or until fragrant. Finely grind using a pestle and mortar, then combine with the soured cream and chill in a bowl.
-
step 4
Remove the salmon from the fridge, unwrap and rinse briefly to completely remove the salt mixture. Pat dry and put on a serving board. Arrange the blood orange slices down the middle to garnish. When ready to serve, thinly slice the salmon away from the skin and serve with soured cream, parsley and blinis.
Discover more Christmas canape recipes
Authors
Nadine Brown
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue