Derry Clarke’s Cured Irish Salmon

Derry Clarke’s Cured Irish Salmon

Photo: Derry Clarke

Everyday Cook

Skill level

Preparation
15minutes

Cooking time
10minutes

Healthy

Ingredients

Serves 4

Ingredients

  • 1 kg salmon fillet
  • 50g sea salt
  • 50g sugar
  • 50g fresh dill
  • 1 tbsp white peppercorns
  • 1 orange (juiced and keep rind)
  • Vodka (optional)

Avocado Cream

  • 1 ripe hass avocado, skinned, halved, stone retained
  • 2 tbsp crème Fraiche
  • Juice of half a lemon
  • Salt and freshly ground white pepper

Pickled Vegetables

  • Beetroot (simmer the beetroot for about 45mins)
  • 8 x Peeled Baby Carrots
  • 8 x Pearl or Baby Onions
  • 4 x Baby Fennel or 1 Large cut into 4
  • 1/2 Cucumber de-seeded and diced.
  • 1 x table spoon fennel seeds
  • 1 x Cup of good quality white wine vinegar
  • ½ x cup of sugar
  • 1 x table spoon of whole star anise
  • 4 x Bay leaves

Method

Salmon

  1. Place salmon in deep tray.
  2. Mix the salt, sugar, rind of an orange and chopped dill.
  3. Sprinkle over the salmon.
  4. Cover salmon and refrigerate overnight.
  5. Wash off marinade and dry off the salmon.

Avocado Cream

  1. Blend the avocado, crème fraiche and lemon juice together in a food processor.
  2. Season to taste, then transfer to a bowl and pop the avocado stone into the middle (this stops the avocado from going brown)
  3. Seal with cling film and refrigerate.

Pickled Vegetables

  1. In a pot add carrots, baby onions, baby fennel & cucumber bring to the boil.
  2. Pour into a bowl of water & ice. Quarter the beetroot and place it in its own pickling liquid.
  3. In a saucepot add 1 cup of white wine vinegar, ½ cup of sugar, bay leaf, fennel seed & star anise and simmer.
  4. Take of the heat and let it cool.
  5. Slice the baby onions in half and add them to the pickling liquid. Also add the carrots, baby fennel & cucumber.

Horseradish Mayonnaise

  1. Mix 4 tablespoons of mayonnaise with 1 tablespoon of horseradish (freshly grated or jar).
  2. Slice salmon and serve with the pickled vegetables avocado cream and horseradish mayonnaise.
Recipe supplied by Derry Clarke.

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