Maple-cured salmon
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.
Discover more:
Share recipe
Related recipes
Related recipes
Salmon jerky
Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers
Peppered salmon with rémoulade and pastis sauce
Soy and beetroot marinated salmon with fennel pollen cream
Home-smoked salmon with pickled cucumber, crème fraîche and English wasabi gazpacho
Ingredients
Metric
Imperial
Salmon
- 1 salmon fillet, 500g in weight
- 80g of rock salt
- 500ml of water
- 300ml of maple syrup
Method
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
You may also like
Maple-cured salmon
SITES
INFORMATION
© Great British Chefs 2019