Treacle-Cured Salmon With Cucumber & Herb Salsa - Cuisine Magazine - From New Zealand to the World
It’s easy enough to buy gravadlax, the lightly cured salmon topped with dill, but I cure my own in a mix of treacle and mustard. As an elegant starter it needs
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Ingredients
- 700g salmon fillet, skin on, pin-boned
- 80g treacle (not golden syrup)
- 1 tablespoon smooth Dijon mustard
- 25g sea salt
- 2 teaspoons black peppercorns
- 2 teaspoons fennel seeds
- zest of 1 lemon
- CUCUMBER & HERB SALSA
- a handful mint leaves
- a handful coriander leaves
- 1 small shallot, chopped
- 1 Lebanese cucumber, peeled, seeded, thinly sliced
- 4 spring onions, white part only, thinly sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
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