Hadrian’s Wall gin-cured salmon, apple & fennel salad, dill yoghurt Author: Paul Johnson Ingredients 1 kg salmon side, skinned and pin-boned 250g sea salt 250g caster sugar pinch fresh tarragon 1tsp fennel seeds 150ml Hadrian’s Wall gin Pickled fennel: 1 head fennel, thinly sliced 50ml water 50ml white wine 50ml white wine vinegar 50g sugar