Nathan Outlaw's brandy-cured salmon with Yuletide slaw recipe | delicious. magazine
Nathan Outlaw cures salmon with brandy in this Christmassy recipe. Serve with the seasonal slaw for some welcome crunch.
Ingredients
- 1 side of wild or organic farmed salmon, about 1.5kg, skinned, pin-boned and trimmed
- 250g coarse rock or sea salt
- 250g caster sugar
- 150ml brandy
- For the mayonnaise
- 3 medium free-range egg yolks
- 1 tsp red wine vinegar
- 1 tsp English mustard
- 300ml light olive oil
- For the slaw
- 1 red cabbage, finely shredded
- 400g brussels sprouts, shredded
- 280g jar silverskin pickled onions, left whole
- 3 eating apples, cored and sliced
- 4 satsumas, skin and pith removed, sliced into discs
- 100g dried cranberries
- Juice 1 lemon
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