Citrus cured salmon recipe | Wrightfood

Citrus cured salmon recipe | Wrightfood: "Citrus Cured Salmon (recipe from The Scandanavian Cookbook)

NOTE: This recipe is for a full side of salmon. I did this with just 3/4lb of salmon - I just did 1/3 of the salt and sugar listed.

zest of 1 orange

zest of 1 lemon

1.5 cups superfine sugar

10 oz sea salt

1 side of salmon, filleted, skinned, pin bones removed

for serving: orange and lemon zest

Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a dish (it might well leak liquid) and refrigerate for 3 days. (personally, I think it could be in there for much less - it was pretty firm after 3 days.. next I am going to try for two days)

Take the salmon out of the fridge after 3 days, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Wrap again in plastic wrap, and pop in the freezer for 12 hours.

Defrost the salmon in the fridge. When defrosted slice the salmon into thin slices. I like to lay the knife almost parallel to the cutting board, and just literally shave thin slices diagonally across the salmon fillet.

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