Salmon Entertaining Side

Citrus-cured salmon with mustard dressing

Name: Citrus-cured salmon with mustard dressing recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch chives, finely chopped, plus extra to serve; 2 long green shallots, thinly sliced; 2 eschalots, finely chopped; 1/4 cup (40g) toasted pine nuts; 1/2 cup (140g) natural yoghurt; 2 witlof, trimmed, leaves separated; Baby red radish cress, to serve; 500g rock salt; 500g caster sugar; Zest of 1 orange, 1 lime & 1 lemon; 600g skinless salmon fillet, pin-boned; 1 tsp runny honey; 1 tsp American mustard; 2 1/2 tbs lemon juice; 1/4 cup (60ml) extra virgin olive oil

Rate now

30m

Citrus-cured salmon with mustard dressing

Jump to recipe

by Shane Delia

Author

Apr 25, 2020

This light meal, or sensational side is a champagne type of dish - light and vibrant.

1/2 bunch chives, finely chopped, plus extra to serve
2 long green shallots, thinly sliced
2 eschalots, finely chopped
1/4 cup (40g) toasted pine nuts
1/2 cup (140g) natural yoghurt
2 witlof, trimmed, leaves separated
Baby red radish cress, to serve

Salmon cure

500g rock salt
500g caster sugar
Zest of 1 orange, 1 lime & 1 lemon
600g skinless salmon fillet, pin-boned

Mustard dressing (makes approx. 100ml)

1 tsp runny honey
1 tsp American mustard
2 1/2 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the salmon cure, place the salt, sugar and all the zest in a large mixing bowl and toss to combine. Place half of the cure mixture in a deep non-reactive rectangular tray. Place the salmon on top, and scatter over remaining cure mixture, making sure the salmon is well covered. Refrigerate for 5-6 hours to cure. Wash off the salt under cold running water then transfer salmon to another tray lined with a clean Chux cloth and allow to air-dry in the fridge overnight. Cut into 1cm square pieces and set aside until ready to use.
2.

Meanwhile, for the dressing, place the honey, mustard and lemon juice in a medium bowl and whisk to combine. Whisking continuously, gradually add the olive oil. Season to taste and set aside.
3.

Place the salmon, chives, long green shallot, eschalot, pine nuts and half of the dressing in a large bowl, season to taste and toss to combine.
4.

Spread yoghurt on a platter, spoon over salmon mixture and scatter with extra chives and baby red radish cress. Serve with witlof leaves alongside.