Cured Salmon with Extra Virgin Olive Oil & Golden Shallots

Tony Bilson presented this elegant recipe at a workshop he taught at the Seafood School in its early days, back in 1997, which goes to show that good food never dates! You’ll need to start this recipe a day or two ahead to give the fish time to cure and marinate. Once cured, the fish will keep, completely covered in the oil, for up to a week in the fridge.