Curing the ill..... salmon

Spring is apparently here and summer should be on its way... hopefully. So here is a nice cold dish that can be done all from scratch with a little time and patience.

Gin Cured Salmon

Curing Salmon

To cure a side of salmon, mix 1Kg of salt and 1Kg of sugar together. Remove the skin from the salmon and coat in the sugar/salt mix. Wrap the side of salmon very tightly in cling film and refrigerate for at least 12 hours. This will take the moisture out of the salmon and give it a hard texture. Rinse the salt and sugar and start to flavour the salmon. On this occasion I peeled a cucumber and wrapped the salmon in it. I then used placed it in a tray and splashed a good quality gin over it and refrigerated it for a further 12 hours.

I served the salmon with a rhubarb jam, beetroot and cucumber ribbons, garnishing with black pepper and micro celery.

The rhubarb jam consisted of 400g of rhubarb, 100ml of white wine, 150ml of white wine vinegar a finger size piece of ginger and 750g of jam sugar.

The beetroot was cooked by poaching it with a little salt and sugar and a cinnamon stick to flavour slightly.

This kind of dish does take a little work but is well worth it and cured salmon will last for quite a while. Assembling the dish is very easy and you can be as creative as you like.

#CuredSalmon #GinandCucumber #Beetroot #RhubarbJam