- Serves: 4-6
- Prep Time: 48 hours
- Cook Time: 0.15.00
This is a perfect festive starter as it needs to be made ahead of time. The salmon will take 2 days to cure so you need to prepare in advance. The 48 hours will be enough time for the salmon to take up the flavours of the brine while keeping the delicate soft texture of the fish. The curing time is dependant on the size of the fish and the strength of the cure required. Leaving the cure in contact with the fish for too long may impart an overly salty flavour or too firm a texture. The beetroot in the cure gives a lovely bright pink colour which makes it visually appealing. The leftovers are perfect to use up as canapes or snacks.
1 side of salmon (approx. 800g-1kg)- trimmed and pin bones removed
200g Maldon Sea Salt
200g white sugar
400g cooked diced beetroot
3 oranges- zest & juice
3 limes- zest & juice
2 lemons- zest and juice
1 bag dill & 1 bag chervil finely chopped
2 tbsp Dijon mustard
- Place the salmon in a deep tray or gastro dish skin side down
- Drizzle the fruit juices and gin over the flesh of the fish
- Blitz the beetroot in a food processor and blend
- Combine the salt, sugar, zest & beetroot and cover the salmon in the cure
- Clingfilm and refrigerate for 24 hours. Turn the salmon over recover and leave for remaining 24 hours.
- Remove from the fridge and wipe off the cure- rinse quickly & gently under cold water
- Brush the top of the salmon lightly with Dijon mustard and top with the finely chopped herbs, pressing into the flesh of the salmon. Wrap tightly and refrigerate until ready to use.
- To serve slice thin slices using a very sharp knife and serve with watercress salad, pickled cucumber, crème fraiche and bread.