Name: Cured salmon with Bloody Mary salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 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

Cured salmon with Bloody Mary salad

Emma Knowles recipe for cured salmon with Bloody Mary salad

Serves 4 - 6

Prep

30M

Cook

Total

35M

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.

Ingredients

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

Main

1.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.

2.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.

3.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.