Citrus-cured salmon

Citrus-cured salmon

By
From
Botanical
Makes
1 1/2 kg
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 1/2kg skinless salmon fillet, pin boned, tail and belly removed

Curing mixture

Quantity Ingredient
2 oranges, zested
2 lemons, zested
2 limes, zested
125g sugar
250g table salt
75g freshly grated horseradish

Method

  1. Combine all ingredients for curing mixture in a bowl.
  2. On a flat work surface, lay out a sheet of plastic wrap twice the length of the salmon. Spoon half of the curing mixture in the middle of the plastic wrap in a shape resembling the salmon fillet, place the salmon on top of the mixture, and spoon over the remaining mixture. Wrap fish up tightly in the plastic wrap and refrigerate for 8 hours.
  3. After 8 hours, unwrap the salmon fillet and wash in a bowl of cold water. Empty the bowl of water, refill and wash the fish again. Remove the salmon fillet from the bowl, dry well with a cloth, and trim into a rectangle. Slice into 3 even pieces, wrapping up each piece in plastic wrap and refrigerating or freezing until required.
  4. To serve, slice thinly with an extremely sharp knife, or shave on a meat slicer lengthwise.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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