This salmon dish I have been hash tagging all over the world. For me salmon is best served after a light cure as I think the fish is creamy, seasoned and full of flavour this way. The dish is then finished with the season at that time. Normally some acidity and freshness. Here I have finished it with a simple lemon curd and simple summer salad garnish.
Citrus Cured Salmon with Lemon
Citrus cured Salmon
1 side salmon (scaled and pin boned)
1 lemon zest
2 lime zest
1 orange zest
1 grapefruit zest
Fennel or dill top
375g table salt
150g lemon juice
120g egg yolks (8)
4 gelatin sheets
10g microplane lemon zest
5g citric acid
Summer salad garnish
Mix sugar, salt and zests
Cover fish flesh and skin. Cling film with skin side up with tray and put a weight on top of fish (1-2kg of weight)
Cure for 12-36 hours depends on fish
Wash cure off skin and wipe cure off flesh (if you wash the flesh-it removes flavour.)
Vacuum pack fish or cling film tightly and leave over night before you slice.
Mix everything together into a vacuum pack bag, seal and cook at 75C for 60 minutes.
Blend until smooth.
Chill in a bowl over ice.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|LIMEF||Limes whole frozen vietnam||$0.00|
|SALT||Salt fine 5kg||$0.00|
|SUG12.5||Sugar white a1 12.5kg||$0.00|
|BUTS||Butter salted rolling meadow / alpine||$0.00|
|CITRIC||Citric acid anhydrous||$0.00|