Name: Cured salmon with shallot, olive oil and lime
Yield: Serves 10-12
Ingredients: 50 g caster sugar; salt and freshly ground black pepper; 2 tablespoons finely chopped fresh chervil; 2 tablespoons finely chopped fresh chives; 100 g shallots, peeled and finely chopped; fennel dressed with olive oil, lemon juice and seasoning; 1 tablespoon finely chopped fresh dill; 80 ml freshly squeezed lime juice; coarse sea salt; 80 ml white wine (Chablis-type); 80 ml extra virgin olive oil; very thinly sliced or shaved bulb; 1.2 kg whole wild salmon fillet (a side), with skin

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

It is essential that you use very fresh fish for this, and for me it must be wild salmon, not farmed. Each year I look forward to the wild salmon season with great excitement. Once cured, the salmon will keep 4-5 days in the fridge, and makes a grand dish for a party. Try it with Irish soda bread.

Ingredients

1.2 kg whole wild salmon fillet (a side), with skin
coarse sea salt

Method

Be sure all the pin bones are removed from the salmon (pull out any remaining with tweezers). Lay the salmon fillet on a tray, skin side down. Sprinkle a light covering of coarse sea salt all over the flesh, then cover with cling film and refrigerate for 6-8 hours.

Rinse off the salt very thoroughly. Immerse the fillet in a bowl of cold water and leave to soak in the refrigerator for 4-

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Cured salmon with shallot, olive oil and lime

Ingredients

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