Sugar-cured salmon

Name: Sugar-cured salmon
Total time: 15 min
Yield: serves 12
Cuisine: British
Ingredients: 1 side or 2 × 500g pieces salmon fillet with skin on if possible; to serve brown bread, butter and limes; 100g rock salt; 100g demerara sugar; 2 dried red chillies; 2 limes zested; 4 tbsp vodka

Published: March 25, 2015 at 3:05 PM

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serves 12

Easy

Total time: 15 mins

+ 24 hours curing

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Home curing made simple with this smoked salmon recipe. Use a side of salmon or two fillets to create a delicious canapé, or dinner-party starter. Either way, it's a guaranteed crowd-pleaser. Serve with brown bread and butter on the side.

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Ingredients

Nutrition

1 side or 2 × 500g pieces salmon fillet

with skin on if possible
to serve brown bread, butter and limes

cure

100g rock salt
100g demerara sugar
2 dried red chillies
2 limes

zested
4 tbsp vodka

Nutrition: per serving

kcal248
fat13.8g
saturates0g
carbs3.9g
sugars0g
fibre0g
protein25.3g
salt3.89g

Method

step 1

Run your fingers across the piece of salmon to feel for any bones that may have been left behind when it was filleted and pull them out with a pair of tweezers. Lay the salmon on a non-metal tray or large plate skin-side down. Mix the salt, sugar, chilli and lime zest and spread the mixture over the salmon flesh. If you are using 2 pieces then you can sandwich them together with the mixture. Sprinkle over the vodka.
step 2

Wrap the lot in clingfilm, then put it in the fridge with a board on top and weigh it down with a couple of tins. Leave for 24 hours, but every few hours, tip off any liquid that collects, and if you have made a sandwich, turn it over.
step 3

When ready, unwrap and brush off the sugar and salt mix (give it a quick rinse if needed and pat dry). Slice the salmon thinly on the diagonal and serve with buttered brown bread and lime to squeeze over, or as a canapé.

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