Salmon Booze Cured Recipe 455 Recipes

BEST EVER SALMON SAUCE

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

SPICED HOME-CURED SALMON

Steps:

• 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 2 days, 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.
• To serve, 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.

SALMON-BOOZE CURED RECIPE - (4.5/5)

Steps:

• 1. Baste the fish with the whiskey and set on a plate in the refrigerator. 2. Whisk the salt, sugar, fennel fronds, and lemon zest in a bowl. 3. Place a piece of plastic wrap that's three times the width of the salmon fillet on your work surface. Spread half the cure across the plastic evenly. Place the salmon, skin side down, on the cure. Cover the exposed flesh with the rest of the cure, pressing down firmly. 4. Toss the fennel slices, fennel seeds, and pepper in a bowl. Sprinkle evenly across the top of the fish. 5. Wrap the fish tightly in plastic wrap and place in a sealed/airtight container or ziploc storage bag. (The fish will leak fish juice.) Refrigerate for two days. 6. When it's ready, rinse the fish with cold water to remove excess salt. Pat it dry, slice thinly, and eat.