Browse All Recipes

Cured salmon with Bloody Mary salad

Emma Knowles recipe for cured salmon with Bloody Mary salad

By Emma Knowles
  • Serves 4 - 6
  • 30 mins preparation
  • 5 mins cooking plus curing
Cured salmon with Bloody Mary salad
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.

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.

Notes

Drink Suggestion: Tangy young chenin blanc. Drink suggestion by Max Allen