This is the most impressive but deceptively simple dish to WOW your guests with. Curing your own Salmon will give you bragging rights for the entire year of 2016. Nigella Lawson has a no fail recipe that produces an outstanding result.
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.
Ingredients
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
Welcome
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
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Life is way too short for bland, disappointing food.
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