Salmon Side

Sugar and spice cured salmon with horseradish

Name: Sugar and spice cured salmon with horseradish
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tsp fennel seeds; 1 star anise; 1 tsp coriander seeds; Pared zest of 1/2 an orange; 1/2 firmly packed cup (125g) brown sugar; 180g rock salt; 500g sashimi-grade salmon fillet, pin-boned; 100g sour cream; Juice of 1 lemon; 5cm fresh horseradish root (from greengrocers), finely grated, or 2 tsp horseradish cream; Rye bread and watercress sprigs, to serve

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15m

Sugar and spice cured salmon with horseradish

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Feb 13, 2017

For something extra special, why not try your hand at curing your own salmon? It's easier than you think.

1 tsp fennel seeds
1 star anise
1 tsp coriander seeds
Pared zest of 1/2 an orange
1/2 firmly packed cup (125g) brown sugar
180g rock salt
500g sashimi-grade salmon fillet, pin-boned
100g sour cream
Juice of 1 lemon
5cm fresh horseradish root (from greengrocers), finely grated, or 2 tsp horseradish cream
Rye bread and watercress sprigs, to serve

Method

1.

Place the fennel seeds, star anise and coriander seeds in a frypan over low heat. Toast, swirling pan, for 2-3 minutes until very fragrant. Transfer to a bowl, allow to cool, then combine with zest, sugar and rock salt.
2.

Spread half the curing mixture in the base of a glass or ceramic dish large enough to hold salmon. Add salmon and cover with the remaining curing mixture. Cover with plastic wrap, then rest a small tray or chopping board on top of the salmon, weighed down with a can. Refrigerate for at least 1 day to cure.
3.

Combine sour cream, lemon juice and horseradish in a bowl. Season.
4.

Remove salmon from curing mixture and rinse under cold water. Pat dry with paper towel. Using a sharp knife, thinly slice salmon. Serve with horseradish cream, rye bread and watercress.