Blackcurrant and Cassis cured Salmon Gravlax

500g Salmon fillet
50g Sea salt
70g Granulated sugar
Dill and fennel tops
3 tbsp Blackcurrants
2 tbsp Cassis

For the herbed cream cheese:
125g Cream cheese
2-4 Tbsp Finely sliced soft herbs, such as mint, apple mint, sorrel and/or marjoram
1/2 tsp Finely grated lemon zest

1 Fennel
100g Blackcurrants
20g Caster sugar
2 tbsp Olive oil
1 Red onion
A bunch of herbs
2 tbsp Red wine vinegar
1 tbsp Dijon mustard


De-bone the salmon and rub the cassis over the fillet.
Mix the other ingredients together then lay 1 tbsp of the mixture on the cling film and place the salmon skin side down.
Top with the rest of the mixture and wrap well.
Weigh it down and pop it in the fridge for 12 hours.
Wash off the cure then slice and serve with herb cream cheese and fennel relish on toast.