You may need to borrow my 83 year old mother and my ham knife to achieve these fine slithers of Tasmanian salmon, and hopefully your fishmonger will pin bone the fish for you.
Thanks Bill for managing to photograph the food before it was hoovered up.
Side of Salmon min 1.5kg (pin boned with skin on)
1 tablespoon Hot English mustard
2 tablespoons Gin
3 tablespoons Sugar
4 tablespoons Salt (Kosher or Maldon) Note do not use cooking salt
1 cup finely chopped dill
Sliced red onions and capers for decoration
Method
Combine in a bowl, sugar, salt, gin and mustard to form a slurry.
Place salmon skin side down in a ceramic or glass dish.
Paste the above mixture all over the salmon, top with chopped dill.
Cover with cling wrap tucking in around the salmon so no air is encased, cover with baking paper and then weight down with heavy tins of food.
Place in the refrigerator for 3 days.
When ready to serve, remove salmon and with paper towel wipe off slurry and dill.
Finely slice and top with onions and capers.
Superb !!!
Mamma Marmalade
No comments:
Post a Comment