With the abundant smoked salmon at every social occasion over the festive season, it feels just about the right time to introduce it to the taste buds again. And this showstopper of a recipe from the exceptionally talented chef Wade Murphy from 1826 Adare is one hell of a way to serve it. Curing your own salmon might seem like a lot of work but it is so deliciously worth it. The key is to start with excellent salmon and treat it with some love and care.
Mustard and Coriander Cured Clare Island Salmon -1826 Adare
No. of portions: 4-6
For the oil: This is best prepared 2 days in advance
2 carrots peeled and finely sliced
1 medium red onion finely sliced
1 stick celery finely sliced
1 teaspoon mustard seeds
1 teaspoon coriander seed
½ teaspoon juniper berries
2 bay leaves finely sliced
1 sprig fresh thyme
vegetable oil/ olive oil
Marry the half vegetable oil and half olive oil with half of the herbs, vegetable and spices. Leave in the fridge till needed. You will need just enough to cover the salmon.
After 2 days strain the oil and add the rest of the herbs, vegetable and spices along with the rest of the chopped coriander.
For the dry cure
200g grey French sea salt
100g caster sugar
1 teaspoon crushed black pepper
1½kg salmon fillet, skin and bones removed
Have clingfilm ready. Sprinkle salmon fillet on both sides with salt, sugar and pepper and repeat the same on the other side.
Add fresh chopped coriander.
Wrap tightly in clingfilm and leave for 24 hours in the fridge. After 12 hours, turn salmon upside down.
After the 24 hours, rinse the salmon very quickly under cold water and towel dry.
Add the salmon to the oil and refrigerate for a further 12 hours. Remove from the marinade and roll in cling film. Slice as you need it.
Enjoy as a starter, a snack or just a slice on its own with some bread.