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  • 1/2 pound salmon side
  • 2 tablespoons Sugar
  • 100ml Mango Vodka
  • 100g salt
  • The zest of two lemons
  • The zest of two limes

To serve

  • 1/2 pound salmon side
  • 2 tablespoons Sugar
  • 100ml Mango Vodka
  • 100g salt
  • The zest of two lemons
  • The zest of two limes
  • scrambled eggs
  • sourdough

    Method

    • step 1

      Pin bone the salmon fillet and remove the skin if still on. Keep the skin and crisp it up in the oven, it will be a great garnish for another dish.
    • step 2

      Mix together the cure ingredients (vodka, salt, sugar and zests) in a small bowl.
    • step 3

      Lay the clingfilm on a small tray and place the salmon in the middle. Add the curing mixture and rub all over the salmon.
    • step 4

      Wrap tightly in clingfilm and place a heavy dish on top to ensure the cure stays close to the salmon.
    • step 5

      Leave for a minimum of 24 hours and a maximum of 48 hours.
    • step 6

      Unwrap the salmon and wipe away the cure with a kitchen towel.
    • step 7

      Cut on a slant into thin slices.
    • step 8

      To serve make your scrambled eggs to your desired taste (we like ours cooked over a low heat for around 10 minutes and seasoned with some salted butter and pepper). Griddle the sourdough and tuck in!
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