Simple Cured Organic Salmon
An simple recipe to create a deliciously fresh taste - perfect for a starter or a summer supper...
Serve with freshly broken bread - or add a spoonful of caviar for a touch of luxury.
Ingredients
- 1kg side of organic salmon (skin on) scaled and pin boned
- 150g natural sea salt
- 150g caster sugar
- 1 tbsp cracked black pepper
- 1 tbsp fennel seeds
- 1 fennel bulb - finely shaved
- Zest of lemon
Procedure
- Mix together the sugar, salt, pepper, fennel seeds and flesh and lemon zest.
- Place the salmon on a large piece of clingfilm.
- Pack the flesh with the curing mixture and wrap tightly in the cling film.
- Place on a tray and refrigerate for 24 - 48 hours, turning twice in that time.
- Remove from clingfilm and rinse under clean cold water.
- Pat dry, slice and serve immediately.
- Serve with a slice of lemon and fresh bread.