CANDIDA DE MELO

Quick cured-salmon

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You may think curing salmon is hard but it’s so easy! It also means you can trace the freshness and quality of the fish you are eating (avoiding hormones etc in farmed fish). If you know your fish is fresh, you can cure for only 4 hours. If you’re not sure, it’s better to freeze the fish first and then cure it for 1 or two days to make sure you kill any bacteria. This is a great protein option for any meal and can keep in the fridge for up to 4 days. Serve with fresh herbs, zest and even fresh horseradish if you can get some!

 

125g rock salt

1 tsp coriander seeds, crushed

1 tsp cumin seeds, crushed

2 limes; 2 tsp zest and then cut into wedges to serve

½ side of salmon fillet, skin and pin-bones removed (450g)

 

Mix the salt, coriander seeds, cumin seeds and lime zest in a large bowl. Add half the salt mixture to a glass dish then lay the salmon fillet on top. Cover the fillet with the remaining salt mixture. Cover tightly with cling film and refrigerate for 4 hours – 2 days. Once you’ve cured the salmon, wash the salt off very well. Keep refrigerated for up to 4 days, covered in a glass container. Use a very sharp knife to cut slices off the fillet whenever you want some.

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