Black treacle may sound like an unusual cure ingredient for fish, but the sweet smokiness goes perfectly, particularly when paired with aromatic caraway and fruity citrus flavours. The finishing touches of beetroot, caviar and cumin sour cream elevate this black treacle-cured salmon recipe from Mark Dodson to majestic heights.
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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
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
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
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
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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