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Black treacle-cured salmon

Black treacle-cured Alaska salmon

Black treacle-cured salmon

PT50M

Recipe featured on

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1
To prepare the marinade, combine the salt, sugar, pepper, orange juice, lemon juice, caraway and treacle in a large container. Remove the skin from the salmon, then thoroughly coat the flesh in the marinade and set aside in the fridge for 24 hours, turning over after 12 hours
  • 200g of sea salt
  • 300g of sugar
  • 8g of Mignonette pepper
  • 285ml of orange juice
  • 1/2 lemon, juice and zest
  • 1 tsp caraway seeds
  • 1 tbsp of black treacle, plus extra for garnish
  • 1 side of salmon
2
To prepare the beetroot, remove the tops and tails and place into a saucepan of cold water. Bring to a gentle boil and cook until tender - this will take approximately 20-40 minutes. Strain and allow to cool slightly, then peel and dice into 1cm cubes. Set aside until required
  • 2 large beetroots
3
To prepare the garnish, simply mix the sour cream with the cumin, adding a little more to taste if necessary, and refrigerate until required
  • 200g of sour cream
  • 1 pinch of ground cumin
4
Run the salmon under cold water to wash off the marinade. Pat dry with kitchen towel then brush with a little more black treacle. Using a very sharp knife, slice thinly across the grain, starting at the top of the fillet until you have 4-5 slices per portion
5
Spoon some sour cream onto the corner of each plate and arrange slices of the salmon on top. Arrange the beetroot and caviar around each plate and finish with a sprinkling of the chives and cress
  • 50g of salmon caviar
  • 50g of Avruga caviar
  • 2 2/3 handfuls of micro cress
  • 1/2 bunch of chives, finely chopped

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