Sous Vide Cured Salmon Recipe

Name: Sous Vide Cured Salmon Recipe
Total time: 105 min
Ingredients: 1.1kg side of salmon, fresh, preferably Scottish; 150g of salt; 1l water; 3 lemons, zest; 3 limes, zest; 3 oranges, zest; 2 beetroots, peeled; 100ml of olive oil; 2 tbsp of vinegar; 1 tbsp of caster sugar; 2 tbsp of honey; 1 sprig of thyme; 250g of natural yoghurt; 80g of treacle; salt; pepper; 100g of hazelnuts, peeled; 50g of honey; flaky sea salt; 1/4 tsp ground coriander; fennel fronds

www.greatbritishchefs.com

Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh...

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