This home cured salmon recipe is very simple although you do need to work on it for at least 2 days prior to using it.
You can use it in any way you would smoked salmon - it's similar to Gravad Lax.
It's an excellent starter - maybe for Christmas or as a Thanksgiving entree.
Serve it with some sliced cucumber, tomato and lemon wedges and some brown bread and butter.
It is absolutely delicious and well worth the effort.
Try to make sure you have all the bones out and slice it really thinly. Use your fingers to feel along the flesh and remove any bones you find with a pair of tweezers if you can't grab them with your fingers.
I would skin it prior to curing, as that way, the mixture will be absorbed more evenly.
Mix together the dry ingredients in a bowl.
Put the salmon fillet into a dish and put half the dry mixture over - rub it into the flesh.
Turn the fillet and do the same - rubbing the mixture into the flesh.
Sprinkle with sherry and then wrap in clingfilm.
Put another dish on top and weight down with tin cans or similar.
Refrigerate for about 2 days - turning two or three times a day. You will find that the juices accumulate in the bottom of the dish, so rub them into the flesh each time you turn it, to let them soak back through, permeating and flavouring the salmon.
Slice very thinly before serving - you will love this - serve with some salad and thinly sliced brown bread and butter.
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By Liz Alderson, Mar 18, 2016
How to cure salmon at home.
Prep Time: 15 minutes
Cook time: 48 hours
Yield: 1 salmon fillet to serve 4 or more
Main Ingredient: Salmon