This home cured salmon recipe is very simple although you do need to work on it for at least 2 days prior to using it.
You can use it in any way you would smoked salmon – it’s similar to Gravad Lax.
It’s an excellent starter – maybe for Christmas or as a Thanksgiving entree.
Serve it with some sliced cucumber, tomato and lemon wedges and some brown bread and butter.
It is absolutely delicious and well worth the effort.
Try to make sure you have all the bones out and slice it really thinly. Use your fingers to feel along the flesh and remove any bones you find with a pair of tweezers if you can’t grab them with your fingers.
I would skin it prior to curing, as that way, the mixture will be absorbed more evenly.
For home cured salmon, only buy really fresh salmon from a good supplier – you are not cooking this – you’re curing it and eating it uncooked
- 1lb (500g) samon fillet in one piece
- 3 oz (80g) sea salt
- 3 oz (80g) caster sugar
- 1 tablespoon crushed black pepper
- handful fresh chopped dill
- 1 tablespoon dry sherry
Mix together the dry ingredients in a bowl.
Put the salmon fillet into a dish and put half the dry mixture over – rub it into the flesh.
Turn the fillet and do the same – rubbing the mixture into the flesh.
Sprinkle with sherry and then wrap in clingfilm.
Put another dish on top and weight down with tin cans or similar.
Refrigerate for about 2 days – turning two or three times a day – rub the juices into the flesh as you go.
Slice very thinly before serving – you will love this – serve with some salad and thinly sliced brown bread and butter.
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Home Cured Salmon
Home Cured Salmon
By Liz Alderson, Mar 18, 2016
How to cure salmon at home.
Prep Time: 15 minutes
Cook time: 48 hours
Yield: 1 salmon fillet to serve 4 or more
Main Ingredient: Salmon