Home-Cured Salmon

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!

IMG_5753

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

How to:

  1. In a food processor, whizz together the sugar, salt, zest, star anise and cinnamon.
  2. Wash & pat dry the salmon fillet.
  3. On a sheet of clingfilm, tip over some of the sugar mix.
  4. Place the salmon on top and pour the rest of the mix onto it.
  5. Rub and mix the sugar-salt into the fillet.
  6. Tightly wrap the fillet up and leave in the fridge for at least 24 hours.
  7. Wash the mix off the fillet and leave to dry for at least 1 hr.
  8. 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!

Happy Holidays!

xoxo   V.

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