New Zealand Seafood Recipes
CURED SALMON
Ingredients
350g12 oz salmon fillet, skin on & boneless
Curing mixture
2 lemons, zest only
¼ cup brown sugar
1/8 cup rock salt
1 cup fresh dill, chopped
2 Tbsp chopped fresh coriander leaf & root
½ tsp juniper berries, crushed
1 tsp dried pink peppercorns, crushed
30ml peach schnapps liqueur
Extra herbs: 2 tsp each of finely chopped fresh dill, coriander & chives.
Method
Place salmon fillet, skin side down, on a sheet of cling film.
In a bowl combine curing mixture ingredients.
Pack the curing mixture all over the flesh of the salmon. Drizzle over the peach schnapps & wrap the fish tightly in cling film.
Place a weight on top of the fillet & place in the refrigerator for a minimum of 12 hours.
The next day wash all the curing mixture off the salmon with cold water. Sprinkle over the remaining chopped, fresh herbs. Carve thin slices as required.
Receipe supplied by Jason Dell from Savvy, Fresh Inspired New Zealand Cuisine.
Salmon
- Orange
- Oily
- High in beneficial Omega-3s
- Bake
- BBQ
- Casserole
- Curry
- Microwave
- Marinate
- Poach
- Smoke
- Steam
- Sushi / raw
- Fry