Sugar-cured salmon
- Preparation and cooking time
- Total time
- + 24 hours curing
- Easy
- serves 12
Skip to ingredients
- 1 side or 2 × 500g pieces salmon filletwith skin on if possible
- to serve brown bread, butter and limes
cure
- 100g rock salt
- 100g demerara sugar
- 2 dried red chillies
- 2 limeszested
- 4 tbsp vodka
Nutrition:
- 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.
