Ingredients
1.2kg fresh skinless salmon fillet
150g salt flakes
150g caster sugar
1 cup dill chopped
1 cup crème fraiche
2 1/2 tbspn horseradish minced
1/2 tspn lemon juice
1 lemon
To taste freshly ground white pepper
1.2kg fresh skinless salmon fillet
150g salt flakes
150g caster sugar
1 cup dill chopped
1 cup crème fraiche
2 1/2 tbspn horseradish minced
1/2 tspn lemon juice
1 lemon
To taste freshly ground white pepper
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Methods
Prep time: 20 mins, plus curing time.
METHOD
1
Using tweezers, remove the line of bones visible in the salmon.
2
Combine the sea salt, sugar and dill in a mixing bowl and stir together.
3
Choose two large non-reactive trays the length of the salmon (I use plastic butcher’s trays), then spread half of the salt mixture over the base of one of the trays, put the salmon on top and then cover with the remaining amount of salt mixture.
4
Cover tightly with cling film, then place the second tray on top of the fish and place weights into the tray. Transfer the salmon to the refrigerator and allow to cure for 8 hours.
Maggie's Tip: long you decide to cure the fish for will depend on how moist you want to serve it. I cure mine for about 8 hours on average, but once I forgot and left it for 20 hours! At this stage it is much drier but the positive was that it was less challenging for people unsure about the rawness of salmon cured for a shorter time.
5
Meanwhile, place the crème fraiche, horseradish and lemon juice into a mixing bowl and stir together well - the volume of horseradish you add will depend on how strong you like it and the quality that you buy. Season with a pinch of freshly ground white pepper. Place into a serving dish, cover with cling film and place into fridge until ready to serve.
6
Wipe the salt mixture from the salmon with a wet clean cloth, some of the dill will remain adhered to the salmon. Carve the salmon into thin slices, across the grain and serve with slices of fresh lemon and the horseradish crème.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins, plus curing time.
METHOD
1
Using tweezers, remove the line of bones visible in the salmon.
2
Combine the sea salt, sugar and dill in a mixing bowl and stir together.
3
Choose two large non-reactive trays the length of the salmon (I use plastic butcher’s trays), then spread half of the salt mixture over the base of one of the trays, put the salmon on top and then cover with the remaining amount of salt mixture.
4
Cover tightly with cling film, then place the second tray on top of the fish and place weights into the tray. Transfer the salmon to the refrigerator and allow to cure for 8 hours.
Maggie's Tip: long you decide to cure the fish for will depend on how moist you want to serve it. I cure mine for about 8 hours on average, but once I forgot and left it for 20 hours! At this stage it is much drier but the positive was that it was less challenging for people unsure about the rawness of salmon cured for a shorter time.
5
Meanwhile, place the crème fraiche, horseradish and lemon juice into a mixing bowl and stir together well - the volume of horseradish you add will depend on how strong you like it and the quality that you buy. Season with a pinch of freshly ground white pepper. Place into a serving dish, cover with cling film and place into fridge until ready to serve.
6
Wipe the salt mixture from the salmon with a wet clean cloth, some of the dill will remain adhered to the salmon. Carve the salmon into thin slices, across the grain and serve with slices of fresh lemon and the horseradish crème.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Slow Cooking
Gluten Free
