Fishy Goings On! Part I

Fishy Goings On! Part I

The lovely people at the Scottish Salmon Producers’ Organisation (SSPO) asked me if I’d like to have a play with some salmon. Could I do something a bit different, something that would be a treat for Christmas or a special occasion?
I have hankered to make coulibiac, a fancy Russian fish pie, for sometime and the recipe will be up tomorrow -I need to check a few things first.
So, in the meantime, here is a very simple recipe for cured salmon. If you start it tomorrow, it’ll be ready for a weekend brunch!

 

Five simple ingredients makes something special!

Five simple ingredients makes something special!

 
Sloe Gin and Beetroot Cured Salmon

550g salmon fillet, skin on
50g sea salt
50g soft brown sugar
50ml sloe gin
100g fresh beetroot, grated

Method
Mix the salt, brown sugar and sloe gin together and rub it all over the salmon.
Place salmon and the cure into a Ziploc bag. Cover the top of the fish with beetroot. Close Ziploc and put into a plastic tub with a lid; make sure it is skin side down.
Weight it down. Pop on the lid and place in the fridge for four days. Turn after two days and replace the weight.
Remove from tub and take salmon out of bag. Scrape off the beetroot and rinse. Pat dry.
Best served thinly sliced and use like smoked salmon.

Pretty in red!

Pretty in red!

Can be kept for up to two weeks in the fridge.

 

The perfect Sunday brunch!

The perfect Sunday brunch!

Excellent with scrambled eggs and a sloe fizz – sparkling wine topped with sloe gin!

 

Many thanks to Welch Fishmongers and the Scottish Salmon Producers’ Organisation for the side of salmon.

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(c) Lea Harris, Off the Eaten Track, 2015.

 

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