Treacle and whisky-cured salmon with quick-pickled cucumber

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Treacle and whisky-cured salmon with quick-pickled cucumber
  • 6:00 Prep
  • 6 Servings
  • Advanced

This gourmet salmon starter is perfect for an alfresco lunch. Begin this recipe 1 day ahead.

Featured in
Gourmet Recipes, Fish recipes

Ingredients

  • 500g salmon fillet (skin on), pin-boned
  • 150g sea salt
  • 1 cup (220g) caster sugar
  • 40g treacle, warmed
  • 1 teaspoon fennel seeds, toasted, crushed
  • Finely grated zest of 1/2 lemon
  • 2 teaspoons mustard powder
  • 1/4 cup (60ml) whisky
  • 1/2 cup (125ml) white wine vinegar
  • 2 Lebanese cucumbers, very thinly sliced (using a mandoline)
  • Melba toasts, to serve
  • Salmon roe, to serve
  • Unsprayed edible flowers (such as thyme flowers), to serve
  • Extra virgin olive oil, to serve

Method

  • Step 1
    Line a baking tray with plastic wrap, leaving plenty overhanging the sides, and place salmon, skin-side down, on top. Combine sea salt and 1/2 cup (110g) sugar, then rub all over salmon. Enclose in plastic wrap, sealing well. Place another tray on top and weigh down with a few cans. Chill for 8 hours or overnight.
  • Step 2
    The next day, whisk treacle, fennel seeds, lemon zest, mustard powder and whisky in a bowl. Season and set aside.
  • Step 3
    Remove salmon from tray, discarding salt mixture. Rinse salmon under cold water and pat dry with paper towel.
  • Step 4
    Line a clean tray with plastic wrap and place salmon, skin-side down, on top. Spread treacle mixture evenly over salmon. Cover with plastic wrap and chill for 4 hours.
  • Step 5
    Meanwhile, combine vinegar, remaining 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Transfer to a bowl. Set aside to cool. Add cucumber, cover and chill for 2 hours. Drain, discarding liquid.
  • Step 6
    Pat salmon dry with paper towel, then slice very thinly on the diagonal, discarding skin. Arrange Melba toasts, cucumber and 4-5 salmon slices on each serving plate. Garnish with salmon roe and edible flowers, and drizzle with extra virgin olive oil to serve.

Notes

Salmon will keep in the refrigerator for up to 1 week.

  • Author: Valli Little
  • Image credit: Brett Stevens
  • Publication: Taste.com.au

Source: taste.com.au

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