Cured salmon with crème fraîche and dill recipe | delicious. magazine
Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter, served with crème fraîche.
Ingredients
- 600 piece organic salmon (or Alaskan wild salmon)
- 8 tbsp crème fraîche
- Drizzle extra-virgin olive oil and micro leaves or sorrel leaves (optional – see tip) to serve
- For the cure
- 150g coarse sea salt
- 75g caster sugar
- 10g pink peppercorns, crushed
- Grated zest 3 lemons, plus extra to garnish
- ½ x 25g pack fresh dill, chopped
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