There is something about the delicacy of salmon that I adore. It’s an excellent way to get your helping of protein and is also high in omega-3 and -6, which are great for heart health. I love my salmon as is, so it is a must when indulging in sushi, but lightly seared will also do. Cured salmon can handle strong flavours, which lightly infuse themselves into this gorgeous fatty fish. I’d heard of vodka-cured salmon before and so decided to take it a bit further and try whisky. I know that the smokiness of whiskey works well with citrus and thought it would be great with the salmon too. This is the result.
Citrus and Whisky Cured Salmon
| Prep Time |
| 10minutes |
| Passive Time |
| 24hours |
|
|
Ingredients
- 1kg salmon filletedskin on
- 1/2cup Himalayan sea saltNatural Herbs and Spices range
- 1tsp ground gourmet pepper mixNatural Herbs and Spices range
- 1/4cup white sugar
- 1/4cup whiskyI'd suggest Bain's Cape Mountain whisky
- 2tbsp orange zest
- 2tbsp lime zest
- 3tbsp dillfinely chopped
- juice of 1 lime
Instructions
- Remove any remaining pin bones from the salmon fillet. Place the salmon skin-side down on a piece of clingfilm. Mix all the remaining ingredients together in a bowl. Using your hands, gently work the mixture into the flesh of the salmon. Ensure that the fillet is well coated. Wrap the salmon fillet in layers of clingfilm. Place in a dish and refrigerate for at least 24 hours, but not longer than 48 hours. Remove from the fridge and rinse well under cold running water. Pat dry and slice very thinly. Serve on crostini or bruschetta with crème fraîche and caviar or finely grated horseradish.
