This effortlessly simple maple-cured salmon recipe from Pascal Aussignac will make a tasty dinner party treat, either as a canapé or light starter. Serve with some nice crusty bread and a dollop of horseradish, beetroot or dill mayonnaise.
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
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
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Thinly slice the salmon and serve with toasted bread, or as preferred
