Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This dish comes from Nigel Hawarth of The Three Fishes and Northcote Manor in Lancashire. He served it up at one of his annual food festivals, where he invites chefs from around Britain and further afield to cook for the evening. It can also be made with sea trout.
1 salmon fillet (with skin), about 750g-1kg, trimmed
80g black treacle
1tsp fennel seeds, crushed
Grated zest of 1 lemon
50g sea salt
1tbsp English mustard
2tsp coarsely ground black pepper
Lay the salmon fillet skin-side down on a sheet of clingfilm. Lightly warm the treacle in a bowl over a pan of simmering water, just until it is runny. Mix the fennel seeds, lemon zest, salt, mustard, pepper and treacle together. Spread evenly over the salmon and wrap well in more clingfilm. Place on a tray (still skin-side down) and leave at room temperature for 1 hour, then refrigerate for 48 hours.
When ready to serve, remove the clingfilm and scrape away any excess liquid and marinade from the salmon. Pat dry with kitchen paper.
Cut at a 90-degree angle to the skin into even slices, about 3mm thick. Serve with pickled cucumber or just some good bread and a leafy salad.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments