Home cured salmon with vodka and citrus
It's a new season of great food with Executive Chef Kevin Joseph and Jane Linley-Thomas. This week we do an incredible home cured Norwegian salmon. Get the recipe here.
It's a new season of great food with Executive Chef Kevin Joseph and Jane Linley-Thomas. This week we do an incredible home cured Norwegian salmon. In Jane's words: "...it's utterly superb".
Watch the step-by-step video guide below.
Ingredients:
1 side of Salmon
½ cup salt
3tbsp sugar
¼ cup fresh dill finely chopped
¼ cup vodka
2tbsp lemon juice
2tbsp lemon zest
2tbsp lime zest
2tbsp orange zest
Method:
Remove any tiny pin bones from the salmon using a clean pair of tweezers. Rinse, pat dry and lay the salmon skin side down on several large sheets of plastic wrap. In a mixing bowl combine the sugar, salt, dill, vodka and lemon juice.
Spread the mixture evenly over the flesh of the fish, pressing it gently into the flesh of the fish. Sprinkle the lemon, lime and orange zest evenly over the fish.
Wrap the salmon tightly in the plastic and place skin side down on a large flat dish.
Place something flat and large over the fish, weight the surface down with a few heavy cans and refrigerate for 24 hours.
Unwrap the salmon and rinse of under cold water. Pat dry and cut diagonally into paper thin slices. Serve with a homemade horseradish mayonnaise and fresh crispy bread.