Recipes

Juniper and citrus-cured salmon

Any host or hostess would be thrilled to receive a home-cured side of salmon, perfect for feeding a large number at Christmas or New Year. This can be kept in the fridge for a week: keep it on the skin and wrap tightly in cling film, cutting slices off as you need them.
Juniper and CitrusCured Salmon | Edible Gifts for Christmas
Yuki Sugiura

Serves 6-8 as a starter or 10 as canapés.

Ingredients

  • 400g rock salt

  • 250g caster sugar

  • 60g dill

  • Grated zest of 2 lemons

  • Grated zest of 2 limes

  • 1tbsp juniper berries

  • 1.5kg side salmon, skin on

To be served with:

  • Brown bread and pickled cucumber

Method

  1. Place everything except the salmon in a food processor and blitz to a paste.

  2. Lay the salmon skin-side down in a large dish and spread the paste evenly over the flesh. Cover and refrigerate for 48 hours.

  3. To serve, lift the salmon out of the cure and wash under cold water. Pat dry and lay on a board. Discard the cure. Carve into thin slices to serve.