Cinnamon and star anise cured salmon

Name: Cinnamon and star anise cured salmon
Total time: 10 min
Ingredients: brown sugar 150g; rock salt 300g; oranges 3, zested; star anise 2; cinnamon 1 stick; salmon 500g centre piece of fillet, skinned and pin boned; sourdough 2 slices, each cut into 6; to serve; beetroot 3 slices of raw, peeled and shredded; coriander leaves 12

10 minutes + 24 hours marinating
serves 4-6
Easy

Always a great centrepiece for a party or family gathering, cured salmon, or gravadlax as it is also known, can be used to create canapés on rye toast, as shown, or as a starter or in a salad. This salmon had a wonderful unusual cure and the strips of beetroot really enhance the presentation.

March 25, 2015 at 3:09 pm

Ingredients

brown sugar 150g
rock salt 300g
oranges 3, zested
star anise 2
cinnamon 1 stick
salmon 500g centre piece of fillet, skinned and pin boned
sourdough 2 slices, each cut into 6
crème fraîche to serve
beetroot 3 slices of raw, peeled and shredded
coriander leaves 12

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.