Treacle-cured salmon
Item 1 of 1
This treacle-cured salmon recipe from Andy McLeish will not pay immediate dividends - as it takes a few days for the salmon to cure. The end result, though, is a stunning dish which carries an unusual, but brilliant flavour. The lemongrass and ginger purée is an effective accompaniment and brings out the Asian flavours in the curing mix.
discover more:
Ingredients
Metric
Imperial
Salmon
- 2kg side of salmon
- 2 bunches of spring onions
- 1 bunch of French breakfast radish
- 10g of coriander cress
- oil
Ginger and lemongrass purée
- stem ginger in syrup, 350-400g jar
- 1 lemon grass stalk
Pickled beetroot
- 1 beetroot, peeled and sliced very thinly
- 1 pinch of fresh thyme
- 2 tbsp of honey
- 2 tbsp of white wine vinegar
- 4 tbsp of olive oil
- salt
- pepper
Treacle curing mix
- 500g of black treacle
- 250ml of soy sauce
- 60g of fresh ginger
- 10g of red chillies
- 60g of lemongrass
- 80g of coriander stalks
- 8 lime leaves
Salt marinade
- 1000g of sugar
- 500g of flaky sea salt
- 500g of coarse sea salt
- 2 lemons, juice and zest
- 4 oranges, juice and zest
- 15g of coriander seeds
- 15g of white peppercorns
SAVE RECIPE
Method
1
Mix together all the salt marinade ingredients to form a paste. Separate 320g of the mix and set aside for use in the treacle cure. Rub the remainder of the marinade all over the salmon and leave in the fridge for 1 day
- 1000g of sugar
- 500g of flaky sea salt
- 500g of coarse sea salt
- 2 lemons, juice and zest
- 4 oranges, juice and zest
- 15g of coriander seeds
- 15g of white peppercorns
- 2kg side of salmon
2
The next day make the treacle cure. Chop all the dry ingredients, then add all of the wet ingredients and the 320g of salt marinade and combine. It may help to warm the treacle slightly to make it easier to work with
- 500g of black treacle
- 250ml of soy sauce
- 60g of fresh ginger
- 10g of red chillies
- 60g of lemongrass (1)
- 80g of coriander stalks
- 8 lime leaves
3
Wash the salt marinade off the salmon and pat-dry. Place the salmon into the treacle cure and cover. The salmon will need to be cured for 4 days, turning daily
4
Meanwhile, for the pickled beetroot, mix the oil, vinegar, honey and thyme in a bowl and add the raw sliced beetroot, seasoning with salt and pepper. Leave in a sealed container for 24 hours
- 1 beetroot, peeled and sliced very thinly
- 1 pinch of fresh thyme
- 2 tbsp of honey
- 2 tbsp of white wine vinegar
- 4 tbsp of olive oil
- salt
- pepper
5
For the lemon grass and ginger purée, roughly chop the lemongrass and stem ginger and leave in a covered bowl with half of the ginger syrup from the jar in a warm place for 2-3 hours
6
Blend the lemon grass and ginger mix until smooth in a food processer. Pass through a sieve and transfer to a squeezy bottle
7
To assemble the dish, remove the salmon from the treacle and pat-dry with a cloth. Remove the skin from the salmon, discard and slice the salmon into thin slices
8
Cut and trim the spring onions, season with a little oil and lightly chargrill. Slice the breakfast radishes and place in iced water
- 2 bunches of spring onions
- 1 bunch of French breakfast radish
- oil
9
Arrange 4 slices of the salmon neatly on each plate and then arrange the spring onions, radish and pickled beetroot slices between the salmon. Finish with some dots of the purée and coriander cress
- 10g of coriander cress
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024