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Curing salmon – quick, easy and delicious

I’ve been meaning to test the recipe for curing salmon in Charcuterie by MIchael Ruhlman and Brian Polcyn for ages but as with all ideas I thought it might take too long. Well we went to Billingsgate fish market with friends recently & I cured it in 5 minutes whilst chatting to them. It tasted fantastic & was so easy! To cure a smaller amount reduce the amount of cure.

1 side of salmon (1-1.5kg), skin on
125g sugar
180g soft brown sugar
175g salt
60mL limoncello / grand marnier / cointreau / other triple sec / extra orange juice
Zest of 2 lemons & 2 oranges
A squeeze of juice from lemon and orange
a pan just big enough to fit the fish

Mix sugars, salt & zests, spread half of the paste on the bottom of the pan
place salmon fillet in pan and sprinkle with liqueur, cover with remaining sugar/salt paste
cover with plastic wrap and weight down with another pan / loaf tin with 2-4kg tins in it
refrigerate for 48h, basting with cure half way through
the salmon should now feel firm to the touch
if not cure for another 24h
when cured rinse well and dry
wrap in butchers paper or greaseproof paper and store in the fridge for up to 3 weeks
this is lovely in sandwiches with creme fraiche & lettuce, on its own as a starter, in salads or with eggs for breakfast

we finished the 1+kg in a week (2 people)

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