Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    HOME-CURED SALMON WITH SHERRY, DILL AND CRANBERRIES.

    Share
    avatar
    Admin
    Admin

    Posts : 933
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    HOME-CURED SALMON WITH SHERRY, DILL AND CRANBERRIES.

    Post  Admin on Sun Jan 07, 2018 5:31 pm


    Serves 6 as a starter

    800g salmon, skin on bones out (The Salmon needs to be Sushi grade)
    120g coarse sea salt
    80g caster sugar
    150g fresh cranberries, medium chopped
    1 tsp freshly milled black pepper
    50g dill, chopped, plus 2 tbsp extra to serve
    3 tbsp sherry

    Dill sauce

    2 tsp finely chopped dill
    2 tsp Dijon mustard
    4 tsp mayonnaise
    1 tsp white wine vinegar
    1 tbsp finely chopped dill



    For the sauce, mix all the ingredients together then keep in the fridge.




    For the salmon, in a bowl, mix the salt, sugar, cranberries, pepper, dill and sherry together.

    Scatter a quarter of the salt mix in a dish, place the salmon skin side down on it and then spread the rest over the top.

    Cover with cling film and place a weight on top (a dish and some tin cans will do).

    Leave out at room temperature for about one hour (to let the salt and sugar start to dissolve) then place in the fridge for 20 hours, pouring off any liquid after 12.

    Brush off the mix and rinse lightly with water and pat dry.

    To serve, slice as you need, a little thicker than smoked salmon, and serve with a sprinkle of dill, the mustard sauce and slices of brown bread. This is extra delicious when accompanied by a glass of chilled dry sherry.


      Current date/time is Mon Nov 19, 2018 3:56 pm