> Recipes > Cured salmon

Maple-cured Alaska salmon

Maple-cured salmon

PT1H

PT

1
To begin, mix the rock salt with water to make a brine
  • 80g of rock salt
  • 500ml of water
2
Soak the salmon fillet in the brine for 15-30 minutes, depending on the size and shape of the fillet
  • 1 salmon fillet, 500g in weight
3
Remove the fillet from the brine and dry with a cloth. Place in a container, cover with the maple syrup and leave to cure in the fridge for 6 hours, turning over halfway through the curing process
  • 300ml of maple syrup
4
Remove the salmon from the maple syrup and place on a resting rack or perforated tray set over another tray to catch any liquid. Allow to dry out uncovered in the fridge for 2-3 hours
5
Thinly slice the salmon and serve with toasted bread, or as preferred

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