Treacle Cured Salmon Recipe
Andy McLeish uses treacle in his salmon curing mix. The end result is a beautifully flavoured fish with Asian undertones.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Refrigerator
- Baking dish
- Plastic wrap
- Mixing bowl
Ingredients
- 2kg side of salmon
- 2 bunches of spring onions
- 1 bunch of French breakfast radish
- 10g of coriander cress
- oil
- stem ginger in syrup, 350-400g jar
- 1 lemon grass stalk
- 1 beetroot, peeled and sliced very thinly
- 1 pinch of fresh thyme
- 2 tbsp of honey
- 2 tbsp of white wine vinegar
- 4 tbsp of olive oil
- salt
- pepper
- 500g of black treacle
- 250ml of soy sauce
- 60g of fresh ginger
- 10g of red chillies
- 60g of lemongrass
- 80g of coriander stalks
- 8 lime leaves
- 1000g of sugar
- 500g of flaky sea salt
- 500g of coarse sea salt
- 2 lemons, juice and zest
- 4 oranges, juice and zest
- 15g of coriander seeds
- 15g of white peppercorns
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