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Cured Salmon with Virgin Olive Oil and Golden Shallots
- Serves
10-15
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
1 1.5-2 kg 3-4 lbs 6
Method
Blanch the shallots in boiling water for 1 minute, then refresh them under cold water and press the excess water from them in a sieve. Add the shallots and the pepper to the oil and let them steep in the oil for 24 hours.
To cure the fish
Use a pair of tweezers to extract the bones from along the centre of the fillet.
Mix the curing ingredie
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