20 January 2013

CURED SALMON

My husband thinks this is the best salmon he's ever eaten! Here's how I cured it:

I had half a side of super fresh NZ King Salmon. I cut this in half lengthwise (leaving the skin on.)

I made a mixture of 150g sea salt, 150g sugar, and half a cup of excellent vodka. Once dissolved, I poured this over both pieces of salmon, added about half a cup of fresh chopped dill and pressed the two halves together, with the skin on the outer.

I placed the salmon in a shallow glass terrine, covered it tightly with plastic wrap and pressed a weight on the top. It was then into the refrigerator for 48 hours. The final step was to remove the skin, easily done with a sharp knife by putting the salmon skin-side down on a board and running the knife flat along the skin betwen the skin and the flesh.

To serve, slice thinly and serve with wasabi-flvoured mayonnaise. DIVINE!