Treacle-cured salmon

This treacle-cured salmon recipe from Andy McLeish will not pay immediate dividends - as it takes a few days for the salmon to cure. The end result, though, is a stunning dish which carries an unusual, but brilliant flavour. The lemongrass and ginger purée is an effective accompaniment and brings out the Asian flavours in the curing mix.





Ginger and lemongrass purée

Pickled beetroot

Treacle curing mix

Salt marinade


Mix together all the salt marinade ingredients to form a paste. Separate 320g of the mix and set aside for use in the treacle cure. Rub the remainder of the marinade all over the salmon and leave in the fridge for 1 day
The next day make the treacle cure. Chop all the dry ingredients, then add all of the wet ingredients and the 320g of salt marinade and combine. It may help to warm the treacle slightly to make it easier to work with
Wash the salt marinade off the salmon and pat-dry. Place the salmon into the treacle cure and cover. The salmon will need to be cured for 4 days, turning daily
Meanwhile, for the pickled beetroot, mix the oil, vinegar, honey and thyme in a bowl and add the raw sliced beetroot, seasoning with salt and pepper. Leave in a sealed container for 24 hours
For the lemon grass and ginger purée, roughly chop the lemongrass and stem ginger and leave in a covered bowl with half of the ginger syrup from the jar in a warm place for 2-3 hours
Blend the lemon grass and ginger mix until smooth in a food processer. Pass through a sieve and transfer to a squeezy bottle
To assemble the dish, remove the salmon from the treacle and pat-dry with a cloth. Remove the skin from the salmon, discard and slice the salmon into thin slices
Cut and trim the spring onions, season with a little oil and lightly chargrill. Slice the breakfast radishes and place in iced water
Arrange 4 slices of the salmon neatly on each plate and then arrange the spring onions, radish and pickled beetroot slices between the salmon. Finish with some dots of the purée and coriander cress

Andy McLeish takes the field to fork ethos seriously, hunting and butchering his own game to ensure his menus at Chapter One offer the finest of local ingredients treated with respect.

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