I was watching Jamie Oliver in his series "Jamie Does"
He was up in Sweden & made this beautiful,
sunset coloured salmon.
I have always been intrigued with the concept of curing
meats & fish.....
So naturally I had to have a go!
It turned out a treat!
Served on oat cakes with a horseradish cream- delightful!
I followed Jamies recipe which I have put below....
1 side of Salmon fillet (Skin on & pin boned)
160g Rock Salt
40g Fresh Horseradish, peeled & finely grated
300g raw grated Beetroots
Big bunch fresh dill, chopped
1 Lemon, zested
Pop the salmon skin side down and spoon the rock salt evenly all over the fish- this draws out the moisture which make the fish stiff enough to cut. Scatter the sugar over to give some sweetness, then spread the grated horseradish & beetroots all over so that the flesh is completely covered. Squash it down with your hands. Then drizzle over the vodka, the dill & lemon zest.
Cover the salmon tightly in cling wrap & po p a weight on top to pack everything down, then refrigerate for 48hrs.
After 2 days uncover the fish, get rid of all the topping & juice that may have accumulated then pat the salmon dry with some paper towel. With the skin side down, starting at the tail end, carefully cut under the fillet with a really sharp knife, separating the skin from the fillet.
Now that you have a nice fillet, slice the salmon as finely as possible & serve with some crackers & horseradish cream (see recipe below)
200mL Sour Cream
1-2 Heaped Tablespoons wholegrain mustard
Zest & juice of 1/2 lemon
Small handful of dill finely chopped
10g Finely grated horseradish (you can add more if you like!)
Mix all the ingredients together & serve with the salmon garavdlax.