Tail end of salmon, scaled, skin on
100g coarse sea salt
50g soft brown sugar
25g crushed black peppercorns
15g dill, roughly chopped (stalks and all)
5g crushed fennel seed
5g crushed star anise
Zest of 2 lemons, peeled with a speed peeler and finely chopped
½ tin treacle, lightly warmed
20g finely chopped ginger
50g honey
50g whisky
200g water
100g WW vinegar
50g caster sugar
4g salt
1 bay leaf
Few sprigs dill
10 crushed black peppercorns
Baby cucumbers, sliced 2mm thick
Toasted sourdough
Sliced cured salmon
Pickled cucumber
Sour cream
Dill sprigs (to finish)
Mix all curing ingredients together.
Lay half the cure onto a flat tray. Place the salmon skin-side down on the cure, then cover with the remaining cure.
Cover with cling film, place a light weight on top, and refrigerate for 8–10 hours to marinate.
Remove from the fridge, take off the cure, lightly rinse, and dry very well.
Mix the treacle, ginger, honey, and whisky.
Spread half of this mixture on a tray with edges. Lay the salmon flesh-side down on it and pour the rest over the fish.
Leave to marinate for 12 hours, turning the salmon every few hours.
Wipe off the treacle marinade and place the salmon on a wire rack in the fridge to dry so it can be sliced.
Lay the salmon flat on the bench and slice along the length to achieve nice thin slices.
Bring the water, WW vinegar, sugar, salt, bay, dill sprigs, and crushed black pepper to a simmer.
Allow to cool.
Pour over the 2mm sliced baby cucumbers.
Spread a little sour cream on toasted sourdough.
Add sliced cured salmon.
Top with pickled cucumber and a few sprigs of dill.
Tail end of salmon, scaled, skin on
100g coarse sea salt
50g soft brown sugar
25g crushed black peppercorns
15g dill, roughly chopped (stalks and all)
5g crushed fennel seed
5g crushed star anise
Zest of 2 lemons, peeled with a speed peeler and finely chopped
½ tin treacle, lightly warmed
20g finely chopped ginger
50g honey
50g whisky
200g water
100g WW vinegar
50g caster sugar
4g salt
1 bay leaf
Few sprigs dill
10 crushed black peppercorns
Baby cucumbers, sliced 2mm thick
Toasted sourdough
Sliced cured salmon
Pickled cucumber
Sour cream
Dill sprigs (to finish)
Mix all curing ingredients together.
Lay half the cure onto a flat tray. Place the salmon skin-side down on the cure, then cover with the remaining cure.
Cover with cling film, place a light weight on top, and refrigerate for 8–10 hours to marinate.
Remove from the fridge, take off the cure, lightly rinse, and dry very well.
Mix the treacle, ginger, honey, and whisky.
Spread half of this mixture on a tray with edges. Lay the salmon flesh-side down on it and pour the rest over the fish.
Leave to marinate for 12 hours, turning the salmon every few hours.
Wipe off the treacle marinade and place the salmon on a wire rack in the fridge to dry so it can be sliced.
Lay the salmon flat on the bench and slice along the length to achieve nice thin slices.
Bring the water, WW vinegar, sugar, salt, bay, dill sprigs, and crushed black pepper to a simmer.
Allow to cool.
Pour over the 2mm sliced baby cucumbers.
Spread a little sour cream on toasted sourdough.
Add sliced cured salmon.
Top with pickled cucumber and a few sprigs of dill.
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