Black Treacle-Cured Salmon Recipe
Flavours of sweet and smoky treacle, caraway and citrus are used to infuse beautiful salmon in this elegant salmon recipe from Mark Dodson.
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Cooking tools:
- Kitchen towel
- Pastry brush
- Chef's knife
- Cutting board
Ingredients
- 1 side of salmon
- 200g of sea salt
- 300g of sugar
- 8g of Mignonette pepper
- 285ml of orange juice
- 1/2 lemon, juice and zest
- 1 tsp caraway seeds
- 1 tbsp of black treacle, plus extra for garnish
- 2 large beetroots
- 200g of sour cream
- 1 pinch of ground cumin
- 50g of salmon caviar
- 50g of Avruga caviar
- 1 handful of micro cress
- 1/2 bunch of chives, finely chopped
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