Cured Blackened Salmon/Pickled Cucumber

Name: Cured Blackened Salmon/Pickled Cucumber
Yield: Serves Four
Ingredients: 1 large red chilli, finely sliced; 120 g sea salt; 90 g soft dark brown sugar; 2 bay leaves; 1 sprig tarragon; 1 tbsp coriander seeds, crushed; 1 tbsp white peppercorns, crushed; 6 tbsp chopped fresh dill; juice and rind of 1 orange; 900 g side of fresh salmon, pin bones removed, skin descaled and left on; 60 g black treacle; 4 star anise; 250 g cider vinegar; ½ tsp white peppercorns; 2 cucumbers; 1 sprig thyme; 250 g caster sugar; 1 tsp coriander seeds

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Salmon

120 g sea salt
90 g soft dark brown sugar
1

Fish course
Pescatarian
Gluten-free

Method

To cure the salmon

Combine the salt, sugar, coriander seeds, peppercorns, dill, orange juice and rind together in a bowl and then spread half of this mixture on a baking tray. Place the salmon on top, skin side down, cover with the remaining mixture, pour over the treacle and add the star anise. Cover with cling film and refrigerate for 24 hours. Remove fro