Cured salmon with shallot, olive oil and lime


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

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.


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


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 4-5 hours, to be sure that all the salt has been removed.

Meanwhile, make the dressing. Put the oil, wine, lime juice, sugar and shallots in a bowl and mix together until the sugar has dissolved. Cover and set aside. (The dressing can be made the day before and refrigerated; let it return to room temperature before serving.)

Drain the fillet and pat dry with kitchen paper. Slice the salmon with a very sharp knife, cutting diagonally as for smoked salmon, from the direction of the head to the tail.

Arrange the slices on individual plates, spreading them out to cover the plates completely. Season the dressing with salt and pepper, stir well and add the herbs. Spoon the dressing evenly over the salmon. Garnish with the fennel, piled on the salmon in the centre of the plate.