Ever tried curing your own salmon? It's incredibly easy and our recipe will show you how. It only requires a few ingredients to get the curing process started.
We've gone for a dill and vodka to flavour the salmon, and served it with crispy ryebread toasts and a whipped horseradish butter for a touch of heat.
Buy the freshest, best-quality salmon you can and begin the recipe at least 2 days before serving.
Any leftover salmon is perfect for canapé toppers. If you can’t find fresh horseradish, add hot creamed horseradish to your butter to taste.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
367
Ingredients
400g
piece of skin-on salmon fillet
1Tbsp.
each sea salt and caster sugar
25g
bunch of dill, chopped, plus extra to serve
3Tbsp.
vodka
500g
wheat and rye loaf
100g
salted butter, softened
2Tbsp.
horseradish, finely grated
Juice 1 lemon
Directions
Step 1
Line a baking tin (large enough to fit the salmon fillet) with a double layer of clingfilm and put in the salmon, skin-side down. In a small bowl, mix together the sea salt, sugar, dill and vodka. Pour over the fish and rub in, wrap tightly with clingfilm and top with another baking tin; weigh down with heavy cans. Chill in the fridge for at least 36hr or up to 72hr.
Step 2
Heat the grill to medium-hot. Slice the bread as thinly as possible, then cut in half diagonally. Spread out on a wire rack over a baking sheet. Grill for 2-3min on each side until crisp and golden. This may need to be done in batches.
Step 3
Using a handheld electric whisk, beat the butter in a small bowl until light and fluffy, add the horseradish and lemon juice, and then whisk again to combine.
Step 4
Serve the salmon, toasts and butter on a plate with a little extra dill.
GET AHEAD
The salmon and butter will last in separate airtight containers for up to 3 days in the fridge.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
