Coriander-cured salmon

Coriander-cured salmon

By
From
Moorish
Serves
12
Photographer
Mark Roper

Given that you need a whole fillet of salmon for this dish, it is probably one that you will want to save for a special occasion. We tend to prepare it for Christmas and family birthdays as part of a mezze selection. It’s very simple to prepare and all you need is a very sharp knife when it comes to slicing the fish into wafer thin slices.

The salmon is cured with salt and sugar, in much the same way as a gravlax. But instead of using dill, which is the Scandinavian tradition, we use coriander seeds, juniper berries and lemon, which give it a citrussy flavour that cuts through the fish’s densely rich oiliness.

Ingredients

Quantity Ingredient
1.2kg fillet atlantic salmon, skin on, bones removed, whole
250g sea salt
200g caster sugar
2 tablespoons coriander seeds, crushed
1 tablespoon juniper berries, crushed
1 lemon, zested
1 bunch coriander, including roots
150ml extra virgin olive oil
garlic, crushed with 1 teaspoon sea salt
1/2 lemon, juiced

Method

  1. Place the salmon fillet in a shallow dish. Mix together the sea salt, sugar, coriander seeds, juniper berries and lemon zest in a large mixing bowl. Chop the roots off the coriander and lay them over the salmon, then pack on the salt–sugar curing mix. Wrap the salmon in cling film and weigh it down lightly – a couple of plates will do the trick. Refrigerate for 12 hours, then remove the plates, turn the salmon upside down, and refrigerate for a further 6 hours.
  2. After the 18 hours’ curing time, peel the cling film off the salmon and wipe away the curing mix and coriander roots. Gently wash the cured salmon under cold water and pat dry. Rub it all over with 50 ml of the extra virgin olive oil, cover and refrigerate again until needed. It will keep up to 7 days.
  3. When you are ready to make the dressing, pick the leaves from the bunch of coriander and put them into a food processor with the garlic paste and a tablespoon of extra virgin olive oil. Blitz to a fine paste, adding the lemon juice and the rest of the oil.
  4. To serve, slice the salmon very thinly and serve with the coriander dressing, lemon wedges, boiled new potatoes and a good strong oniony salad.
Tags:
Malouf
Greg
Lucy
Moorish
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