How to make fennel and maple-cured salmon - in pictures

1. Roast the coriander seeds in a hot pan, then grind with the star anise, peppercorns and fennel in a pestle and mortar. Blend in a food processor with the salt and sugar Photograph: Chris Terry/Pavilion

2. Lay the salmon, flesh side up, in a container large enough to hold it flat, then rub it with the maple syrup. Sprinkle the cure over the top. Cover and leave in the fridge overnight. You will notice a lot of liquid appearing – simply mix everything together again, spoon it over the fish and leave for another night in the fridge. Repeat the mixing once more and leave for a further night Photograph: Chris Terry/Pavilion

3. Wash off the cure. Photograph: Chris Terry/Pavilion

4. Dry the fish thoroughly Photograph: Chris Terry/Pavilion

5. The fish is now ready for slicing – cut as smoked salmon, into very thin slices Photograph: Chris Terry/Pavilion

6. Place on a plate and sprinkle with chopped chives, ground fennel seeds and a few pink peppercorns. Drizzle with extra virgin olive oil. The fish can be stored unsliced, wrapped in clingfilm (plastic wrap) in the fridge, for up to a week. Photograph: Chris Terry/Pavilion

Voila!
• This is an extract from Fish Easy by Mitch Tonks (Pavilion, £19.99). Order a copy for £15.99 from the Guardian bookshop Photograph: Chris Terry/Pavilion