Make this recipe for cured salmon with herb fromage blanc, then also check out our classic gravadlax recipe.
*This recipe is gluten-free according to industry standards
Ingredients
- rock salt 300g
- sugar 100g
- white peppercorns 2 tsp
- coriander seeds 2 tsp
- fennel seeds 2 tsp
- dill 2 bunches, 1 roughly chopped, 1 finely chopped
- salmon 1 side, pin-boned and scaled
- Dijon mustard 1 tbsp
- wholegrain mustard 1 tbsp
HERB FROMAGE BLANC
- fromage blanc or crème fraîche 200g
- lemon 1, zested
- chives ½ a small bunch, finely chopped
Method
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Step 1
Put the salt, sugar, peppercorns, coriander seeds, fennel seeds and roughly chopped dill into a food processor, and blend until it forms a smooth green paste.
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Step 2
In a large tray, spread out 1/2 the mixture the length and width of the salmon, and put the salmon skin-side down onto the paste. Put the remaining paste on top of the salmon, press clingfilm on top and cure for 36 hours.
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Step 3
Take the salmon out of the marinade, rinse with cold water and pat dry with kitchen paper.
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Step 4
Mix together the mustards and brush all over the salmon flesh, then cover with the finely chopped dill, wrap tightly in clingfilm and put in the fridge for another 12 hours.
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Step 5
Mix together the fromage blanc, lemon zest and chives with some seasoning.
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Step 6
When ready to serve, thinly slice the salmon, tail end first at a 45-degree angle, and serve with a spoon of the herb fromage blanc. (Make your own soda bread here to serve as they do in the restaurant)
![Irish Soda Bread Recipe]( "Irish Soda Bread Recipe")
Nutritional Information
- Kcals 325
- Fat 26.5g
- Saturates 11.4g
- Carbs 2.9g
- Sugars 2.7g
- Fibre 0.6g
- Protein 18.6g
- Salt 4.6g
