Yet another recipe to help plan ahead for Christmas. Spiced Home-Cured Salmon can be prepared two days ahead and kept in the fridge until needed. This recipe is by chef, Matt Tebbutt, taken from BBC Good Food.
This Spiced Home-Cured Salmon Recipe sounds a bit different, with the ginger, star anise and other ingredients giving it a slightly different flavour. If you can't find the Mouli, I would give it a Christmas feel and use a bit of dark-green Watercress and a scattering of Pomegranate seeds just before serving - a very Christmassy touch. Enjoy.
- 400g/14oz whole piece of skinless, boneless salmon fillet
- 85g coarse sea salt
- 1 star anise, seeds removed and crushed
- 1 tbsp coriander seeds, crushed
- few coriander stalks chopped
- 1 cm piece fresh peeled ginger, roughly chopped
- 1 tbsp dry sherry
- 2 tbsp dark soy sauce
- 2 tbsp dry sherry
- 1 garlic clove, crushed
- 1 small red chilli, deseeded and diced
- few drops sesame oil
- sprinkling caster sugar, to taste
- Small handful each dill, coriander and mint leaves
- 1/2 mouli (Japanese radish), peeled and shaved into ribbons with a potato peeler
- Put the salmon fillet into a small tray on a double layer of cling film.
- In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of the fish and pat it down.
- Drizzle over the Sherry and wrap the fish in the cling film.
- Place another tray on top, weight it down with a few tins, then chill for two days in the fridge, flipping the fish over each day.
- Mix all the dressing ingredients and stir until the sugar has dissolved. If the flavour is too strong, dilute it slightly with a drop of water, then set aside.
- Unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper.
- Using a sharp knife, slice the fish quite thinly and arrange on plates with the mouli, then sprinkle with the herbs and drizzle over the dressing.
30 minutes preparation plus 2 days curing.
This Spiced Home-Cured Salmon recipe is the ideal dish for preparing 2 days ahead of Christmas Day, or whenever you want to serve it. It is a perfect light first course so, again, ideal for Christmas Day. The ingredients used give it a subtle Asian flavour, and I’m really looking forward to both preparing and eating this for my family. Hope you enjoy it too.