SAVOUR & S I P
Try a light, fresh accompaniment HERBACEOUS!
THIS DISH IS PERFECT FOR DINNER PARTIES – OR TO STORE IN THE FRIDGE AS A DELUXE SANDWICH FILLER! Cured salmon
STEP-BY-STEP GUIDE 1. De-skin the salmon fillet and take out any pin bones (your fishmonger should happily do this, if asked). Score four times, so the cure penetrates the fish all the way through. 2. Combine the salt and sugar and mix with a whisk, so it’s an even consistency. 3. At this stage, include any optional extras: for beetroot
INGREDIENTS •250g table salt •250g caster sugar •500g salmon fillet
5. Then, evenly spread the remainder of the mix, making sure to cover the edges and sides of the fish. 6. Cover with cling film and leave in the fridge for 24 hours to make the fish firm. 7. Wash the salmon off under cold water, removing all salt, and pat with a dry cloth or clean tea towel. 8. To serve, cut into thin and even slices.
flavour, combine it with the salt and sugar. For gin-cured salmon, mix the gin with the salt and sugar to create a texture like wet sand. Or, blend the dill and fennel seeds for a lovely aniseed flavour, and incorporate that into your cure. 4. Spread half of your desired salt-and-sugar mix evenly in a tray, and lay the scored salmon on top of this.
OPTIONAL •1 raw beetroot, grated •2 tbsp fennel seeds •1 bunch of fresh dill •1 shot of gin (your choice)
48 FEBRUARY 2022 CAMBSEDITION.CO.UK
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