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Cured Salmon with pickled cucumber ribbons

Cured Salmon with pickled cucumber ribbons

Cured Salmon with pickled cucumber ribbons

The Salmon
1 side of salmon, 1 kg in weight, skinned and trimmed
100 ml Ginologist citrus gin
50g caster sugar
50g table salt, fine
25g dill, finely chopped
25g lemon zest
1 pinch white peppercorns, crushed
1 bunch of dill, fronds only
Pickled cucumber ribbons
1 Large cucumber, cut in half widthways, ends trimmed, and spiralized on medium/thick
1 teaspoon sea salt flakes
1 tablespoon white wine vinegar
1 tablespoon caster sugar
½ teaspoon coriander seed
Handful dill fronds
Wasabi mayonnaise
6 tablespoons good quality mayonnaise, preferably home-made
1 teaspoon wasabi powder mixed with 1 teaspoon water
Fresh squeezed lemon juice, to taste

Begin by preparing the salmon.
Combine the sugar, salt, lemon, gin and pepper in a bowl and place the salmon on a tray. Coat both sides of the salmon in the marinade, ensuring the mixture is evenly distributed. Cover with cling film and leave in the fridge for 45 minutes
Meanwhile, prepare the pickled cucumber ribbons
Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
Mix the other ingredients together in a small bowl then stir in the cucumber.
Meanwhile also prepare the wasabi mayonnaise
Place all ingredients in a small bowl and mix, adjusting the flavour according to taste/
Completing the cooking of the salmon
Once the salmon has been curing for 45 minutes, remove from the fridge and slice away a thin piece of flesh. Wash under cold water, making sure that there is no marinade left on the slice, then pat dry with kitchen towel and taste to check the seasoning
If the flavour level is still a little weak, leave the salmon in the marinade for a further 15-20 minutes. Once the flavour is to your liking, wash the side of salmon off under cold running water and leave to drain on a wire rack for 10 minutes
Once dry, cut the fillet in half lengthways and roll each half tightly in cling film to create 2 sausage shapes. Tie the ends of the rolls tightly with string, ensuring that there are no air pockets. Refrigerate for 1-2 hours
To cook the salmon, pour hot tap water (55-60°C) into a tray deep enough to completely submerge the salmon. Place the salmon wrapped in cling film into the tray and leave for 10 minutes. After 10 minutes, turn the salmon over and leave for a further 10 minutes
Once ready, remove the salmon from the water and cover in iced or cold running water until cool. Set aside in the fridge and allow to rest for a minimum of 1 hour

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