Smoked salmon isn’t necessarily considered a “luxury item” anymore – it’s pretty accessible and affordable nowadays. However, there is something special about curing some fresh salmon fillets yourself to make homemade, infused and cured salmon. I didn’t think it’d be so easy but after trying out this recipe (adapted from Gordon Ramsey) you can be sure this is going to be a regular at my parties. Trust me, you’ll definitely want to try this recipe for yourself if you’re a smoked salmon fan!
What you need:
- 500g centre fillet of salmon – de-skinned & pin-boned
- 150g brown sugar
- 300g rock salt
- 3 oranges, zested
- 2 star anise
- 1 cinnamon stick
- In a food processor, whizz together the sugar, salt, zest, star anise and cinnamon.
- Wash & pat dry the salmon fillet.
- On a sheet of clingfilm, tip over some of the sugar mix.
- Place the salmon on top and pour the rest of the mix onto it.
- Rub and mix the sugar-salt into the fillet.
- Tightly wrap the fillet up and leave in the fridge for at least 24 hours.
- Wash the mix off the fillet and leave to dry for at least 1 hr.
- Slice and serve on sourdough with a dollop of crème fraîche.
Mmm delicious! This salmon is great as a canapé for any dinner party but also an awesome addition to salads or pasta dishes. You can get creative with the mix too – using dill and lemon zest or chili and lemongrass: there’s so much possibility. Enjoy!