I would have always thought that making your own cured salmon would be technical, time consuming and require some obscure instruments; this however was none of those! Yes, it won’t be ready for 48 hours from your start time, but in terms of prepping and time spend in your kitchen it really is minimal. The only equipment you will need it a knife, bowl, blender, cheese grated and baking tray – which I’m sure most of you possess. My only recommendation would be to invest in some goggles (swimming would do), as grating the horseradish is a painful experience – I actually thought I was blind!
I also have to confess that this recipe is not a hmwm original, but inspired by my absolute idol Jamie Oliver. However now that I have cured my own salmon I am inspired to do it again with a hmwm twist. It really is incredibly easy and so delicious. We had friends for dinner and served this with heaps of salad and lovely bread, but it also made some mean scrambled eggs for breakfast and super cream cheese bagels for lunch, so you can enjoy it again and again!
For the marinade
- 2 large cooked beetroots, peeled and quartered
- 1 orange – zest only
- 2 lemons – zest only
- 2 juniper berries – crushed in a pestle and portar
- 6 tablespoons rock salt
- 2 tablespoons demerara sugar
- 50 ml gin
- 800 g side of salmon, from sustainable sources, ask your fishmonger
For the herb cure
- 1 small bunch dill – finely chopped
- 1 small bunch tarragon, leaves picked and finely chopped
- 3 tablespoons freshly grated horseradish
- 50 ml gin
To make the marinade, blend together the beetroot, citrus zests and juniper until smooth.
Stir in the sugar and the salt
On a large baking tray, lay out the salmon skin –side down and smother in the marinade.
Wrap the salmon in a double layer of greaseproof paper and then wrap tightly in cling film.
Transfer to the fridge and chill for 24 hours
The next day, remove the salmon from the fridge and carefully unwrap it.
Hold the salmon over a tray and wash the marinade off with small splashes of water – you shouldn’t need more than about 100ml as you just want to get rid of the excess.
Make sure the tray is clean and put the salmon back on it – skin side down/
For the herb cure, mix together the chopped herbs, grated horseradish and gin.
Pack the cure all over the salmon with your hands, making sure it’s evenly spread.
Again, wrap it in a double layer of greaseproof paper and cling film and then return to the fridge for another 24 hours.
The next day you simply need to remove the salmon from the fridge, un-wrap and finely slice with a very sharp knife – and Bob’s your Uncle, beautiful cured salmon!