Treacle-cured salmon
by Andy McLeish
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Ingredients
Fish & Shellfish
2kg side of salmon
Fruit & Vegetables
2 bunches of spring onions
1 beetroot, peeled and sliced very thinly
10g of red chillies
2 lemons, juice and zest
4 oranges, juice and zest
Salad & Fresh Herbs
1 bunch of French breakfast radish
10g of coriander cress
1 lemon grass stalk
1 pinch of fresh thyme
60g of fresh ginger
60g of lemongrass
15g of coriander seeds
Oils & Vinegars
oil
2 tbsp of white wine vinegar
4 tbsp of olive oil
Delicatessen
stem ginger in syrup, 350-400g jar
Store Cupboard
2 tbsp of honey
salt
pepper
500g of black treacle
250ml of soy sauce
1000g of sugar
500g of flaky sea salt
500g of coarse sea salt
Spices & Dried Herbs
80g of coriander stalks
8 lime leaves
15g of white peppercorns