Ouzo and Lemon Cured Salmon

One 1-pound piece skinless salmon fillet (belly and fat trimmed), preferably center-cut

1 cup fine sea salt

1 cup superfine or caster sugar (see note)

Finely grated zest of 1 lemon

1 teaspoon freshly ground black pepper

2 tablespoons fennel seed, crushed

1/3 cup plus 1 tablespoon ouzo

Check to make sure all the pin bones are removed from the fillet. Line a small rimmed baking sheet with two layers of plastic wrap.

Combine the salt, sugar, lemon zest, pepper and fennel seed in a medium bowl.

Place the salmon skinned side down and centered on the plastic wrap. Pour the ouzo over the fish, then pack the salt mixture evenly all around the salmon.

Fold up the doubled plastic wrap to cover tightly, making sure to keep the ouzo from seeping out. Place a cast-iron skillet on top of the fish, then seat a 28-ounce can of tomatoes in the skillet. Cure in the refrigerator for at least 2 days, and up to 4 days.

Discard the plastic wrap and rinse the salt cure off the salmon. Pat the fish dry with paper towels. Wrap in a new piece of plastic wrap and freeze for an hour or two; this will make it easier to slice.

When ready to serve, unwrap. Use a thin-bladed knife to cut the salmon on the diagonal into thin, wide slices. Serve with pickled vegetables and/or shaved raw fennel.

The fillet can cure for 2 to 4 days in the refrigerator; we tested it both ways, and preferred the moister, less-salted 2-day version. The cured salmon can be refrigerated for up to 10 days.

Makes 4 to 8 appetizer servings

Note: If you can't find caster or superfine sugar, pulse granulated sugar in a food processor until it is finely ground.

Adapted from "Smashing Plates: Greek Flavours Refined," by Maria Elia (Kyle, 2013)