Still buying cured salmon? Well good because it’s delicious, but why not try making your own?
This recipe takes some time to cure but is minimal effort besides that and is sure to impress your brunch guests. If you can’t get your hands on this big a piece of salmon you could just do a couple fillets, but reduce the time you cure.
Traditionally salmon was cured to preserve it for longevity, now it’s more for the flavour. By applying a salt and sugar rub you draw the moisture out and ‘cook’ the fish. Perhaps the most common cured salmon is gravlax (with dill), but we’ve taken a step away from Sweden for our recipe and gone for a mango vodka. While we’d certainly advise this combo, you can try different ingredients – recently we tried a blackberry mead which gave it a lovely flavour. When serving the salmon the next day make sure you slice it nice and thin. Scrambled egg is salmon’s best friend but you could also serve the salmon with blinis for canapés or salad for a light lunch.
Timings: Overnight curing
Ingredients – makes 6-8 portions
For the salmon:
- ½ pound of salmon side
- 2 tablespoons Sugar
- 100ml Mango Vodka
- 100g Salt
- The zest of two lemons
- The zest of two limes
- Scrambled eggs
- Pin bone the salmon fillet and remove the skin if still on. Keep the skin and crisp it up in the oven, it will be a great garnish for another dish.
- Mix together the cure ingredients (vodka, salt, sugar and zests) in a small bowl.
- Lay the clingfilm on a small tray and place the salmon in the middle. Add the curing mixture and rub all over the salmon.
- Wrap tightly in clingfilm and place a heavy dish on top to ensure the cure stays close to the salmon.
- Leave for a minimum of 24 hours and a maximum of 48 hours.
- Unwrap the salmon and wipe away the cure with a kitchen towel.
- Cut on a slant into thin slices.
- To serve make your scrambled eggs to your desired taste (we like ours cooked over a low heat for around 10 minutes and seasoned with some salted butter and pepper). Griddle the sourdough and tuck in!