Cured Salmon With Maple And Pink Pepper
Extract from The Seahorse • By Mitch Tonks and Mat Prowse • Published by Bloomsbury
About
The Seahorse
For 10–12 people
We use Nepalese peppercorns in the cure for this dish, as they have a distinct intense smell of grapefruit, which works really well with the sweetness of maple. We realise that they may be a specialist ingredient, so if you can’t find any, then use pink peppercorns instead. Slice the fish thinly like smoked salmon or cut through the fish crossways to give a nice ‘D’ slice.
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Summer O. favorited Cured Salmon With Maple And Pink Pepper
17 May 22:15
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Bloomsbury published her project Cured Salmon With Maple And Pink Pepper
20 Sep 06:00
You Will Need
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Step 1
Begin by making the cure. Place all the cure ingredients except the white wine and maple syrup in a food processor and blitz for 20 seconds, or until everything is well mixed and some of the spices are cracked.
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Step 2
Spread half of this mixture into the base of a non-reactive container that will snugly hold all the fish fillets side by side in one layer. Place the salmon fillets on top of the cure in a single layer, then sprinkle over the remaining cure to completely cover the fish. Pour over the wine and maple syrup, then cover with clingfilm and refrigerate for 12 hours.
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Step 3
After 12 hours turn the salmon and return to the fridge for a further 12 hours.
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Step 4
Remove the fish from the cure and gently wash under cold running water, then pat dry with kitchen paper and place in a clean container.
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Step 5
Serve by slicing the salmon thinly, then drizzling with a little olive oil, a squeeze of lemon and a sprinkle of celery, chives and a few flakes of salt.
