RECIPE BY OWEN ANDREWS
OWEN ANDREWS CATERING
BAROSSA RECIPES // SALT CURED SALMON
You will need //
- 1 x 1.5kg Salmon side, skin on
- 5 cups salt (see note)
- 5 cups caster sugar
- 1 bunch chopped dill
To serve //
- Extra virgin olive oil
- Lemon juice
- Various condiments, to serve such as salmon roe, capers, white marinated anchovies, baby mushrooms in olive
- oil, sour cream and pickled vegetables
Method //
1. Curing time: 24 hours (You will need to begin this recipe 1 day ahead)
2. To cure the salmon, remove all bones from the salmon, pin boning with tweezers if necessary but leave the skin on. Combine salt and sugar and mix well. Place salmon on a non-reactive tray. Cover the salmon with the chopped dill then sprinkle the cure mix onto the salmon flesh a little at a time. Cover and leave to cure in the fridge for 24 hours. The next day rinse off the cure mix and pat dry.
To serve //
Unwrap and place the salmon on a large serving plate. Slice finely, sprinkle with extra virgin olive oil and lemon juice. Serve with condiments of your choosing, such as salmon roe, capers, white marinated anchovies, baby mushrooms in olive oil, sour cream and pickled vegetables
Tip: A rock salt grade of salt is used for cooking and curing.
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