This is a great recipe for a dinner party or a festive meal, perfect from taking some holiday period stress out of your life!
An effortless and delicious starter where you do minimum work and your guests get to make their own plates for maximum entertainment value and pleasure.
Serve with lots of different pickles and a flavoured crème fraiche (use horseradish, mustard, dill, etc) or even with a wild garlic mayo as I did for my plate. Crispbreads are great with this. And of course some salad or salad leaves.
Ingredients (serves 8-10)
- 1.2kg side of salmon
- 3 tbsp extra dry vermouth
- 175g sea salt flakes
- 225g caster sugar
- 1 tbsp white pepper corns
- 1 tbsp coriander seeds
- 2 tbsp pink pepper corns
- 50g fresh basil leaves
Method
Crush all the seeds and pepper corns separately in a pestle and mortar.
Wash and pat dry the salmon and put in a non-corrosive dish, skin down.
Drizzle the vermouth over the salmon.
In a bowl, mix all the cure ingredients and spoon over the salmon. Pat with the back of a spoon.
Cover with plastic wrap and keep in the fridge for 36-48 hours before eating.
Brush off the cure, drizzle with a very good, mild extra virgin olive oil and slice thinly to serve. It is great accompanied with some quick pickles and Greek yogurt to which you have added some chopped dill, a little horseradish and lime juice.
