Cinnamon and star anise cured salmon
- Preparation and cooking time
- Total time
- + 24 hours marinating
- Easy
- serves 4-6
Ingredients
- 150g brown sugar
- 300g rock salt
- 3 oranges, zested
- 2 star anise
- 1 stick cinnamon
- 500g centre piece of fillet salmon, skinned and pin boned
- 2 slices sourdough, each cut into 6
- to serve crème fraîche
- 3 slices of raw beetroot, peeled and shredded
- 12 coriander leaves
Method
- STEP 1
Whizz the sugar, salt, zest, star anise and cinnamon in a food processor. Tip over the salmon, cover with clingfilm and leave in the fridge or a cool place for 24 hours.
- STEP 2
Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when needed then top the toasts with a generous amount of salmon, a dollop of crème fraîche, some beetroot and a coriander leaf.