Coriander Citrus Cured Salmon
Serves: 6 - 8 people
Takes: Over 1 hour
Have you ever tried to cure your own salmon? It's very easy and you can really play around with flavours. I love the crunch of lightly crushed coriander seeds, which work fantastically well in this recipe. Serve with this refreshing lemon dill cream to impress.
Ingredients
1 tablespoon sea salt (I love Maldon)
1 tablespoon caster sugar
zest of ½ lemon
zest of ½ orange
½ teaspoon coriander seeds
½ teaspoon fennel seeds
1 beetroot, peeled and grated
400g top quality thick cut salmon fillet, skin removed and pin boned (ask your fishmonger to do this)
1 teaspoon Dijon mustard
3 tablespoons fresh coriander leaves, finely chopped
For the Lemon Dill Cream:
150g crème fraiche or thick greek yoghurt
1 - 2 teaspoons Dijon mustard
zest and juice of ½ lemon
good squeeze of honey
1 tablespoon fresh dill, finely chopped
1 teaspoon capers, squeeze out the brine and roughly chop
extra capers, micro herbs, sliced red onion, for garnish
Method
In a pestle and mortar roughly grind together the sea salt, sugar, lemon and orange zest, coriander seeds and fennel seeds.
Add to the beetroot and scrunch together. Squeeze out the juice and spread the mixture well over both sides of the salmon before wrapping tightly in cling film. I like to double wrap it.
Lay on a flat baking tray and place another board or tray on top. Weigh down with a few tins and pop in the fridge for at least 24 hours (but no more than 48 hours or it will taste too salty).
Remove from the fridge and wipe off the citrus cure.
Mix the mustard with 1 teaspoon of water and spread all over one side of the fillet.
Press the chopped coriander on so that they stick well.
Wrap again in cling film (double wrap if you wish) and weigh down as before. Pop in the fridge for a few hours or overnight if you have time.
Just before serving remove the salmon from the fridge and slice on an angle. You can cut it as thick or as thin as you like.
Make the Lemon Dill Cream. Mix all the ingredients together and taste. Adjust the seasoning, remembering not to make it too salty as the salmon is already seasoned.
Serve the salmon scattered with extra capers, micro herbs and sliced red onion and Lemon Dill Cream.
