There are New Year’s resolutions I make that I never keep, despite good intentions. The other day I realized it was already mid January and I still hadn’t gotten around to exercising, or reading my “book of the month”. Sometimes I think to myself, would it work if I made some Reverse New Year’s Resolutions instead? I’d love to be able to resolve to (1) Eat as much junk food as I want, (2) Buy as many cookbooks as I can, and (3) Never exercise.
The resolutions I like to make however, are those relating to food. Those ones I gladly keep. This year I decided that one of them was to learn how to cure fish. Curing to me has always been one of those things that only seriously weird and crazy food fanatics make. It’s right up there with the sausage making and making. Considering that I have already gone to a sausage making class AND I’ve learned how to make cheese, it was really only about time that I decided to bite the bullet and cure my own salmon.
The recipe I chose was from Dietmar Sawyere’s Table By The River. Sawyere is executive chef and director of two-hat restaurant Berowra Waters Inn located on the Hawkesbury river. If you’re like me and have never had the pleasure of dining in this restaurant – some caution – reading this book will make you want to hop on the next sea plane to get there (my booking is in mid- Feb!).
There is nothing difficult about curing – the one thing you need though, is patience. However, if you are new to curing, this recipe is probably the best place to start. For one, given the size of the fillet used, the curing only takes four hours, much shorter than many recipes I’ve seen that can take up to two days. The curing recipe is only made up of coriander, sea salt, sugar, dill and citrus zest. The cured salmon is also accompanied with a crisp tortilla (next time, I’ll try using a fried wanton wrapper as well) with some spiced avocado, and topped with salmon roe. Each bite has the gorgeous sweet-citrusy salmon, the crunch of the tortilla, tang of the avocado and the “pop” of the briny salmon roe. To me, an epitome of a perfect bite.
Sugar-cured Salmon, Spiced Avocado, Crisp Tortilla
Recipe from Dietmar Sawyere, Table By The River
Sugar-cured Salmon
- 8 coriander seeds
- 30 grams (1 oz) salt
- 30 grams (1 oz) sugar
- 20 grams (2/3 oz) dill sprigs, roughly chopped
- 1 lime, zested, juice reserved
- zest of 1 lemon
- 30 ml (1 fl oz) lemon-infused extra virgin olive oil
- 400 grams (14 oz) centre-cut salmon fillet, skin-on, pin boned (I used salmon with the skin off)
Spiced Avocado
- 1 ripe Hass avocado
- 2 tsp shallot, finely chopped
- 1/2 tsp red chilli, finely diced
- 20 ml (2/3 fl oz) chicken stock, chilled (I used double cream)
- Juice of 1 lime (above)
- sea salt
To complete
- 2 large soft flour tortillas
- grapeseed oil for frying
- sea salt
- 30 grams salmon roe
- micro coriander leaves
For the Sugar-cured Salmon
- Place the coriander seeds, sea salt and sugar in a mortar and lightly crush with a pestle. Add the dill, lime and lemon zests and spread evenly over the flesh side of the salmon. (Since my fillet was skinned, I rubbed the mix on both sides)
- Warp the salmon in clingfilm or aluminium foil and place on a plate with a light weight on top. Leave the weighted salmon in the fridge for 4 hours, then wash the fish under cold running water and dry well with a clean cloth.
- Using a sharp knife, remove the salmon fillet from the skin. Rub the salmon with a little lemon infused extra virgin olive oil and keep tightly wrapped in the fridge until needed.
For the Spiced Avocado
- Cut the avocado in half, discard the stone and scoop out the flesh. Place the avocado flesh in a blender along with the shallots, chilli, and chicken stock (or cream, if using). Blend of a puree and correct the seasoning with the lime juice and some sea salt.
To Complete
- Cut the tortillas into rectangles and crisp-fry in some grapeseed oil. Remove and season lightly with sea salt. Spoon some avocado puree on top of the warm tortilla and then place a slice of the sugar-cured salmon on the avocado. Garnish with salmon roe and some micro coriander leaves.
Thank you to New Holland for the Review Copy.
Table By The River, Dietmar Sawyere RRP $49.95
This looks great! Can’t wait to try it.
judging by the result, it sure looks worth the effort. beautiful photos!
Beautiful presentation with the crisps and leaf and I’ve never been that curious about curing until I saw your pretty photos and read about these amazing flavors. Can’t wait to try this sometime!
This is a very interesting recipe! Thanks for sharing 🙂
Resolutions (1) and (3) are always the toughest!
Quick question: what type of leaf did you use for the prop for the salmon appetizers. It looks so good (like a dish that would be serve at a 3-star restaurant). Yum!
Looks gorgeous! Such a simple recipe that is always so impressive at dinner parties! How good do those fat slices on torilla look? Yummo!
When I saw your first photo on your post you had me. When you consider you have made cheese this would have been a nice “quick” satisfaction. Looks wonderful and would be such a canape plus, “oh, you like the salmon? I cured it myself” 🙂
I have not eaten a cured salmon, only smoked salmon. They are different, right? I know my friends squeeze lots of lemon juice over it together with other seasons and herbs. It actually cooks the fish to my amazement.
Looks absolutely fab! And great dish for summer
Looks amazing, Trissa! I agree with each and everyone of your ‘wish I could make resolutions!’ Being ‘good’ is tough, hey?
I’ve never cured salmon, Trissa. This looks wonderful.
Every other recipe I’ve seen takes days. 4 hours is nothing. I remember seeing Ina Garten doing something similar. Going to look it up and compare.
I have never even thought of curing anything at home – great job!
Love to do this… will have to get myself a whole salmon… 😀
I just adore cured salmon, like gravlax, and your description of the flavour of this version is making my mouth water. Beautiful presentation, too.
Although this dish takes quite a long time, it’s worth the effort. That looks great.
Love your New Year’s resolutions, might apply to me too. 🙂
The last time I cured salmon was 18 years ago when I was still chefing. Ah the memories! Nice bit of fish you’ve got there!
I have never cured a fish and actually have never thought of doing it. I’m so glad there’s people like you out there Trissa who try these things out and lead the way for the rest of us. I would love to try this recipe. Since it’s so easy, as you point out, I think it will be a great place to start.
Magda
Wow it looks so easy and I bet it tastes fantastic! I think I have to try this, I have an intense love for cured salmon.
Nice! I’m making salmon tonight!
THis is something quite adventurous for me. I’d never consider curing my own salmon, but I must say, you’ve done an amazing job, and your final presentation of the salmon is simply stunning.
*kisses* HH
you make it sound so simple and easy to cure, maybe it’s time to give it a try myself too. thanks for the inspiration!
and shhh yeah i hear you about the new year’s resolution, i am not good at keeping mine as well haha!
That’s a very nice and simple recipe. I love Gravlax, but I think this is a better version. 🙂
Four hours? I can do that! Looks delish Trissa…mmm the crisp tortillas sound great as a base too!
I am totally bookmarking this. Its one of those things that I’ve always wanted to try too, but kept putting it off because it seemed like a hassle but it sounds so easy and I’m looking forward to trying it!
Wow!! Congratulations on your first curing experience! I’ve never even thought of attempting it on my own, but it doesn’t sound too difficult!
Cured salmon is common delicasy here in Finland and other Northen countries.
I omit lemon and olive juice, but rub the salmon with vodka or vermouth and add a few white or rose pepper corns.
@Lumo – that sounds wonderful – must try it with the vodka soon!
wow! I don’t think I have tasted sugar cured salmon. Now I NEED to try this recipe!
Nice, easy and sooo good! love cured salmon, it’s a great party hit .
good luck on your New year’s resolutions!
This is utter amazepants! I’ve so often pretended to myself that one day I’ll cure salmon 😉 I think I’ll now switch to pretending I’ll one day make *this* cured salmon.