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Serves 4
Hands on time 45 mins plus 26 hours curing time.
Ingredients
For the cured salmon
750g side wild or sustainable salmon, skin on, pin bones removed
Finely grated zest ½ orange
Finely grated zest 1 lime
Finely grated zest 1 lemon
½ tsp cumin seeds, lightly toasted in a dry pan
½ tsp mustard seeds, lightly toasted in a dry pan
450g coarse sea salt
350g granulated sugar
3 tbsp kashmiri red chilli powder (or mild chilli powder)
100g coriander leaves and stalks, roughly chopped
Lime wedges to serve
For the salmon topping
½ tbsp finely chopped dill
½ tbsp finely chopped coriander
½ tbsp kashmiri red chilli powder (or mild chilli powder)
For the caramel jhalmuri
150g sugar
100g puffed rice
For the pea chutney
200g frozen peas, thawed
2.5cm piece ginger, peeled and roughly chopped
3 garlic cloves, peeled
3 green chillies deseeded, roughly chopped
½ tsp salt
½ tsp caster sugar
1½ tbsp mustard oil (see glossary)
Juice ½ lime
For the potato salad
½ tsp black onion seeds (nigella/kalonji)
2 medium waxy potatoes, boiled, peeled and cut into dice
2.5cm piece ginger, chopped
1 green chilli, finely chopped (optional)
1 tbsp chopped coriander
½ tsp sea salt
½ tsp sugar
Juice 1 lime
2 tbsp mustard oil
Method
Arrange the salmon skin-side down in the dish/tray, then sprinkle the orange, lime and lemon zest over it. Mix together the toasted cumin and mustard seeds and sprinkle on top. Cover and set aside for 2 hours.
After 2 hours, remove the salmon from the dish. Mix the salt, sugar and chilli powder and spread half evenly over the dish. Put the salmon on top, skin-side down, spread the chopped coriander over the salmon and press lightly, then add the rest of the salt, sugar and chilli mixture to completely cover the salmon. Cover and put in the fridge to cure for 8 hours.
Turn the salmon over, re-cover and chill for 8 hours more. Turn the salmon again, re-cover and chill for a final 8 hours, then brush off the spice mix and rinse the salmon. It should feel quite firm. Dry using kitchen paper.
Mix the topping ingredients in a bowl. With the salmon fillet skin-side down, rub the topping onto the flesh of the salmon. Cover and chill until ready to serve.
To make the caramel jhalmuri, heat the sugar and 4 tbsp water in a pan over a medium heat until the sugar dissolves. Increase the heat and bring to the boil. Cook, gently swirling the pan every now and then, until the caramel is golden – about 8 minutes. Remove from the heat and mix in the puffed rice. Spread the mixture evenly on the lined baking tray. Leave to cool, then break into small chunks and set aside.
For the pea chutney, blend all the ingredients in a food processor to form a smooth purée. Cover and chill.
For the potato salad, mix the ingredients in a bowl and set aside for 5 minutes.
To serve, slice the salmon thinly and arrange on a serving platter with the potato salad, chutney and caramel puffed rice with lime wedges for squeezing.
A few tips.
Use it up: Use leftover chutney to perk up sandwiches or serve with fried fish. Use leftover salmon in salads or sandwiches, or try it in place of smoked salmon in a bagel.
Start this recipe the day before you want to eat it. After step 4, the cured salmon can be kept for a further 4 days, covered in the fridge
The salmon is only lightly cured so make sure the fish is very fresh. Talk to your fishmonger and let them know how you’ll be using it.
Hands on time 45 mins plus 26 hours curing time.
Ingredients
For the cured salmon
750g side wild or sustainable salmon, skin on, pin bones removed
Finely grated zest ½ orange
Finely grated zest 1 lime
Finely grated zest 1 lemon
½ tsp cumin seeds, lightly toasted in a dry pan
½ tsp mustard seeds, lightly toasted in a dry pan
450g coarse sea salt
350g granulated sugar
3 tbsp kashmiri red chilli powder (or mild chilli powder)
100g coriander leaves and stalks, roughly chopped
Lime wedges to serve
For the salmon topping
½ tbsp finely chopped dill
½ tbsp finely chopped coriander
½ tbsp kashmiri red chilli powder (or mild chilli powder)
For the caramel jhalmuri
150g sugar
100g puffed rice
For the pea chutney
200g frozen peas, thawed
2.5cm piece ginger, peeled and roughly chopped
3 garlic cloves, peeled
3 green chillies deseeded, roughly chopped
½ tsp salt
½ tsp caster sugar
1½ tbsp mustard oil (see glossary)
Juice ½ lime
For the potato salad
½ tsp black onion seeds (nigella/kalonji)
2 medium waxy potatoes, boiled, peeled and cut into dice
2.5cm piece ginger, chopped
1 green chilli, finely chopped (optional)
1 tbsp chopped coriander
½ tsp sea salt
½ tsp sugar
Juice 1 lime
2 tbsp mustard oil
Method
Arrange the salmon skin-side down in the dish/tray, then sprinkle the orange, lime and lemon zest over it. Mix together the toasted cumin and mustard seeds and sprinkle on top. Cover and set aside for 2 hours.
After 2 hours, remove the salmon from the dish. Mix the salt, sugar and chilli powder and spread half evenly over the dish. Put the salmon on top, skin-side down, spread the chopped coriander over the salmon and press lightly, then add the rest of the salt, sugar and chilli mixture to completely cover the salmon. Cover and put in the fridge to cure for 8 hours.
Turn the salmon over, re-cover and chill for 8 hours more. Turn the salmon again, re-cover and chill for a final 8 hours, then brush off the spice mix and rinse the salmon. It should feel quite firm. Dry using kitchen paper.
Mix the topping ingredients in a bowl. With the salmon fillet skin-side down, rub the topping onto the flesh of the salmon. Cover and chill until ready to serve.
To make the caramel jhalmuri, heat the sugar and 4 tbsp water in a pan over a medium heat until the sugar dissolves. Increase the heat and bring to the boil. Cook, gently swirling the pan every now and then, until the caramel is golden – about 8 minutes. Remove from the heat and mix in the puffed rice. Spread the mixture evenly on the lined baking tray. Leave to cool, then break into small chunks and set aside.
For the pea chutney, blend all the ingredients in a food processor to form a smooth purée. Cover and chill.
For the potato salad, mix the ingredients in a bowl and set aside for 5 minutes.
To serve, slice the salmon thinly and arrange on a serving platter with the potato salad, chutney and caramel puffed rice with lime wedges for squeezing.
A few tips.
Use it up: Use leftover chutney to perk up sandwiches or serve with fried fish. Use leftover salmon in salads or sandwiches, or try it in place of smoked salmon in a bagel.
Start this recipe the day before you want to eat it. After step 4, the cured salmon can be kept for a further 4 days, covered in the fridge
The salmon is only lightly cured so make sure the fish is very fresh. Talk to your fishmonger and let them know how you’ll be using it.
