for 4 people

To marinate

1 tbsp	ouzo (see note)
1 tbsp	sugar
1	organic lemon, use grated zest
½ tbsp	liquid honey
½ tsp	aniseed
2 sprig	oregano, finely chopped
1 ½ tbsp	sea salt
300 g	salmon fillets with skin

To serve

300 g	plain greek yoghurt
2	apricots, cut into wedges
1 sprig	oregano, leaves torn off
¼ tsp	aniseed
1 tbsp	ouzo
1 tsp	liquid honey

How it's done

To marinate

In a bowl, mix the ouzo and all the ingredients up to and including the salt. Spread 1/3 of the salt mixture in the dish. Place the salmon on top (skin side down), top with the remainder of the salt mixture. Completely cover the salmon with cling film, place a board on top, weigh down using cans, and cure in the fridge for approx. 1 day.

To serve

Remove the salt mixture from the salmon, rinse the fish thoroughly, pat dry, and cut into thin slices using a sharp knife. Stir the yoghurt until smooth, plate up with the apricots. Arrange the salmon on top. Scatter the oregano and anise on top, drizzle with ouzo and honey.

Show complete recipe