Cured Salmon Recipe with Herb Fromage Blanc

Mustard-and-dill-cured salmon with herb fromage blanc

Name: Mustard-and-dill-cured salmon with herb fromage blanc
Total time: 20 min
Yield: serves 6
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; fromage blanc or crème fraîche 200g; lemon 1, zested; chives ½ a small bunch, finely chopped

20 minutes + 48 hours curing
serves 6
Easy

The Falcon’s hearty country cooking makes for perfect homemade comfort food. Try this impressive starter recipe from the Herefordshire restaurant and serve with soda bread

March 15, 2019 at 4:13 pm

*This recipe is gluten-free according to industry standards

Read our restaurant review of The Falcon here…

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

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.
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.
Step 3

Take the salmon out of the marinade, rinse with cold water and pat dry with kitchen paper.
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.
Step 5

Mix together the fromage blanc, lemon zest and chives with some seasoning.
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)