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Cured salmon with Bloody Mary salad


Cured fish is an entertainer's stand-by, perfect served with crusty bread and pickles. The flavours here are inspired by a Bloody Mary, so it makes sense to serve it with summer-ripe tomatoes. Start this recipe two days ahead to cure the salmon.

You'll need

6 large assorted heirloom tomatoes, thickly sliced 200 gm mixed heirloom cherry tomatoes, halved or quartered 3 inner celery stalks with leaves, thinly sliced ¼ Spanish onion, thinly sliced   Cured salmon 250 gm sea salt flakes 80 gm each brown sugar and caster sugar 60 ml vodka Finely grated rind of 2 lemons, juice of 1 2 tsp jarred horseradish 1 tbsp each celery seeds, fennel seeds and white peppercorns 1½ tsp dried chilli flakes 1 side of Australian or New Zealand salmon (about 1kg), skin on, pin-boned ¼ cup finely chopped parsley   Tomato-Tabasco vinaigrette 100 ml olive oil 250 gm cherry tomatoes 1 tbsp red wine vinegar 20 ml vodka 2 tsp Worcestershire sauce 1 tsp Tabasco, or to taste Juice of ½ lemon, plus extra to taste 1 garlic clove, coarsely chopped

Method

  • 01
  • For cured salmon, combine salt, sugars, vodka, half the rind, juice, horseradish and 1 tsp each of the seeds, peppercorns and chilli in a bowl. Lay out 2 large pieces of plastic wrap on a work surface, overlapping slightly, spread on half the curing mixture in the same shape as the salmon, then place salmon on top, skin-side down. Spread remaining curing mixture over salmon, enclose tightly with plastic wrap, then wrap in another layer of plastic wrap to help prevent leaking. Place in a non-reactive tray and refrigerate to cure for 2 days, turning occasionally. Wipe off curing mixture, pat dry with paper towels, wrap tightly in plastic wrap and refrigerate until required (up to 3 days). Just before serving, place salmon flesh-side up on an ovenproof tray and scorch with a blowtorch or sear quickly on a hot barbecue. Combine remaining seeds, peppercorns and chilli in a bowl with parsley, remaining lemon rind and 1 tsp salt, and scatter on salmon.
  • 02
  • For tomato-Tabasco vinaigrette, heat a large frying pan over medium-high heat, add 1 tbsp oil and tomatoes and cook, tossing occasionally, until skins scorch and blister (4-5 minutes). Transfer to a blender with remaining ingredients including oil and blend until smooth, then pass through a fine sieve. Season to taste and adjust acidity if necessary with extra lemon juice or vinegar.
  • 03
  • Combine tomatoes, celery and celery leaves, and onion in a bowl, season to taste and drizzle with a little vinaigrette, toss to combine and serve alongside cured trout, with extra vinaigrette drizzled over.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy young chenin blanc.

Featured in

Dec 2015

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