At THK HQ we love looking at preserving methods, be it drying, curing, pickling, bottling or fermenting its something we take great care in doing right.
We were recently asked to do a simple three-course dinner party for a small corporate group of foodies and our home cured salmon was the perfect way to commence the meal. For this event we served the cured salmon with sour cream, rye, blow torched gherkins and baby kale.
We choose to cure our salmon using a blend of dark brown and caster sugar to enhance the molasses notes which works a treat. This time we also used a good glug of Brighton Gin, a must try if you haven’t already.
This is our very own THK cure mix which was a closely guarded secret… until now.
- 1.4 kg (approx.) side of salmon, skin and belly left on, pin bones removed
- 150ml Brighton gin
- 75g soft dark brown sugar
- 75g castor sugar
- 100g coarse sea salt
- 2 tbsp coarsely ground black pepper
- Large bunch of dill, roughly chopped
- 4 cardamom pods
- Zest of 2 oranges
- Line a dish or roasting tray, big enough to hold the salmon, with a double layer of parchment paper
- Combine all the other ingredients (other than the salmon) into a mixing bowl.
- Lay about one third of the cure mix on the bottom of the baking tray, place the salmon on top with the skin side down.
- Pour over the remaining cure mix onto of the salmon and rub all over until completely covered.
- Pull the parchment up round the fish then put some weights on top (cans or jars or a heavy cutting board,). Put this into the refrigerator and leave to cure for 10 hours, turn the salmon so the flesh side is down making sure the fillet is still well covered and leave for a further 20 hours. Liquid will seep out of the salmon in this time, you can just pour it off.
- Remove the parchment and wash the cure off the fillet, dry well with a clean tea towel.
To serve, slice the salmon fairly thin, we prefer to slice our salmon D-cut style. Wrap it up in cling film and keep in the refrigerator for up to a week.