Home cured salmon Recipe
- 225g/8oz fresh salmon
- 5 tbsp sea salt
- 150ml/¼ pint olive oil
- 2 lemons, juice and finely grated rind
- 2 tbsp chopped dill
- 1 tbsp sugar
- 3 tbsp sherry
- black pepper
- Place the salmon in a bowl and cover well with the sea salt. Cover the bowl with cling film and refrigerate overnight.
- The next day, rinse the salmon. It should feel a little bit hard and leathery. Place in a clean bowl.
- For the marinade, whisk together the olive oil, lemon juice, rind, dill, sugar, sherry and pepper. Pour over the salmon and leave, covered, in the fridge overnight.
- Carve the salmon finely and serve with crisp salad leaves, oatcakes and mayonnaise.
