This can be served as a starter with lightly pickled cucumber and chrain which is a beetroot and horseradish condiment. Also lovely served as a canapé on pikelets. In the photo I have garnished with daikon run through a spiraliser.This will serve at least 8 as a starter or many more as canapé. Once cured and rinsed, the salmon freezes well.NOTE: Regardless of how fresh the salmon, I always freeze it before use as this kills any parasites that may be present. Defrost fully before curing.
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Ingredients
- 1 kg Side of salmon (skin left on)
Cure
- 80 g horseradish, grated Or creamed from a jar
- 1 lemon zested
- 2 tsp caraway seeds lightly crushed
- 2 tsp white peppercorns crushed
- 1 bunch dill roughly chopped
- 70 g maldon sea salt
- 100 g caster sugar
- 50 ml gin or vodka (optional)
Instructions
- Lay the salmon fillet skin side down on a board and brush your hand along it checking for any bones and pinch them out with tweezers or your fingers.
- Lay a large piece of foil inside a container which will fit the salmon snuggly, allowing enough extra foil to make a parcel
- Put all the ingredients for the cure in a food processor and pulse a few times until you have a rough paste. Put half the paste on the foil, lay the salmon on top and spoon over the remaining half. Cure for 48 hours.
- Rinse the cure off the salmon and pat dry. Slice and serve. This will keep for 3-4 days in the fridge or can be frozen for future use.
Nutrition
Calories: 254kcalCarbohydrates: 16gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 3489mgPotassium: 665mgFiber: 1gSugar: 14gVitamin A: 65IUVitamin C: 10mgCalcium: 33mgIron: 1mg
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