Salmon

Salt, sugar and spice cured salmon

Name: Salt, sugar and spice cured salmon recipe
Yield: 10
Ingredients: 1 tbs allspice berries; 2 tsp juniper berries; 10 cloves; 2 tbs whole black peppercorns; 1 1/2 tbs each cumin seeds & coriander seeds; 1 cup (225g) cooking salt; 3/4 cup (165g) golden caster sugar or raw sugar; 1.25kg side salmon, skinned and pin-boned (ask your fishmonger to do this for you); 1 bunch dill, finely chopped; 200ml creme fraiche; 2 tbs (about 4 quarters) finely chopped preserved lemon; 1/2 baguette, thinly sliced and toasted

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by Kirsten Jenkins

Nov 25, 2021

Salt-crusted, salt- cured, salt-spiked – there’s nothing this kitchen staple can’t do!

1 tbs allspice berries
2 tsp juniper berries
10 cloves
2 tbs whole black peppercorns
1 1/2 tbs each cumin seeds & coriander seeds
1 cup (225g) cooking salt
3/4 cup (165g) golden caster sugar or raw sugar
1.25kg side salmon, skinned and pin-boned (ask your fishmonger to do this for you)
1 bunch dill, finely chopped
200ml creme fraiche
2 tbs (about 4 quarters) finely chopped preserved lemon
1/2 baguette, thinly sliced and toasted

Method

1.

Place the allspice, juniper, cloves, peppercorns, cumin and coriander in a frypan over medium-low heat and toast for 2 minutes or until fragrant. Set aside to cool. Transfer to a mortar and pestle and grind to a fine powder. Transfer to a bowl and mix through the salt and sugar.
2.

Spread half the spice mixture onto a tray large enough to fit the salmon. Top with salmon, then cover with remaining spice mixture to cover. Press down gently to make sure the curing mix is packed tightly and covering the entire fillet. Cover and chill for 48 hours.
3.

Remove salmon from salt mixture, rinse thoroughly under cold running water and pat dry with paper towel. Sprinkle over chopped dill to cover.
4.

Combine the creme fraiche and preserved lemon in a bowl and season with freshly ground black pepper. Thinly slice the salmon and serve with the creme fraiche mixture and toasted baguette. (The salmon can be stored in an airtight container for up to 5 days.)