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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.
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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
5
Thinly slice the salmon and serve with toasted bread, or as preferred
Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.
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Maple-cured salmon
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