Cured Blackened Salmon/Pickled Cucumber

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Salmon

  • 120 g sea salt
  • 90 g soft dark brown sugar
  • 1


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