28 October 2019 | Raidis Estate, Raidis Recipes | Raidis Estate
Cured Salmon and sunshine
The entertaining bug is strong as the weather heats up and we all head outside for some sunshine.
Cured salmon is both healthy and delicious. And the beauty of cured salmon is you can serve it up as a dinner party starter, use the next day on fresh bagels or toast with cream cheese or avocado. And you can even freeze it for a later date if you’ve made too much.
The number one key is to ensure you that you have sashimi-grade salmon to start with.
Oh so delicious and pairs perfectly with a glass of The Kelpie or our Cheeky Goat.
What you'll need:
1 1/2 lbs. sashimi-grade salmon fillet
1/2 cup coarse kosher salt
1/2 cup raw sugar
1 tsp. coarsely crushed peppercorns
1/2 tsp ground red pepper
Combine all ingredients, except fish, in a bowl and mix. Place a piece of plastic wrap down on a baking sheet and pour half the salt mixture on top. If you want to add another layer of flavour, try curing the salmon in your favourite Gin or Whiskey.
Pat the fish dry, remove any bones, and place, skin side down, on the salt mixture. Top the salmon with the remaining salt mixture. Wrap in the plastic wrap.
Place the fish on the baking sheet in the fridge and cover with something flat and heavy.
Drain and flip the fish every 12 hours for 36-72 hours, depending on the desired cure.
Remove from fridge and rinse all the salt off. Pat the fish dry and place back in the refrigerator, uncovered, for 12-24 hours to help the salt distribute.