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Cured Salmon, chilli, Apple and Chervil

Cured Salmon, chilli, Apple and Chervil

prep

60+ mins

cooking

0 mins

serves

10 people

Become a dinner party legend with this cured salmon recipe, the curing process takes a bit of time but its totally worth it

method

  1. To cure the salmon, place the sugar, salts, spices, dill and citrus zests and juice in a blender and blitz until fully incorporated

  2. Pour half the curing mixture into a tray and place the salmon on top. Cover with the remainder of the cure and gently rub into the fish, then cover the tray with cling film and place in the fridge for 8 hours

  3. Remove the salmon from the tray and stir the curing mix to loosen. Place the salmon upside down into the tray and spoon the curing mixture over the fish. Cover the tray with cling film and leave to cure for another 8 hours

  4. Turn and baste the fish again and place in the fridge for a further 8 hours. Repeat this process once more, turning and basting the fish in between resting until the fish has been curing for 32 hours

  5. After the salmon has finished curing, wash the fish under cold water to rinse off the cure. Carefully pat dry, and cut as thin as possible and reserve in the fridge until ready to serve

  6. Chop your slices of bread into croutons, coat with some olive oil and chuck into a hot oven and bake until crunchy

  7. Finely dice your apples and pop into some lemon water to keep them from going brown

  8. To assemble the dish, place your thinly sliced salmon on a plate and scatter round your diced apple, croutons and dot the plate with chervil, then dress with an extra virgin olive oil and a squeeze of lemon juice