Name: Miles’ blackcurrant-cured salmon
Prep time: 720 min
Total time: 720 min
Yield: 6
Ingredients: Cure; 500 gram salmon fillet, pin bones and skin removed; 2 tablespoon sea salt; 2 tablespoon raw sugar or unrefined sugar; 2 tablespoon blackcurrant powder (this recipe used Zeaberry); Herb cream; 125 gram cream cheese, at room temperature; 4 or 5 tips apple mint; 1/2 teaspoon finely grated lemon zest; To serve; 4 teaspoon finely chopped chives; 2 teaspoon finely grated lemon zest; chive flowers, finely chopped (see recipe tips)

Miles’ blackcurrant-cured salmon

Upper Moutere chef Miles Drewery created this recipe using Zeaberry blackcurrant powder. It lends the salmon a stunning colour and subtle flavour, as well as giving it a health boost

Recipe by : Tracey Sunderland

Photography by : Vanessa Lewis

This recipe was first published in Taste magazine.

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Ingredients

Cure

500 gram salmon fillet, pin bones and skin removed

2 tablespoon sea salt

2 tablespoon raw sugar or unrefined sugar

2 tablespoon blackcurrant powder (this recipe used Zeaberry)

Herb cream

125 gram cream cheese, at room temperature

4 or 5 tips apple mint

1/2 teaspoon finely grated lemon zest

To serve

4 teaspoon finely chopped chives

2 teaspoon finely grated lemon zest

chive flowers, finely chopped (see recipe tips)

Method

1.Place the salmon fillet in a glass or ceramic dish. In a bowl, mix together salt, sugar and blackcurrant powder. Sprinkle seasoning generously (but not all) over the salmon, using your fingertips to pat it into the fish. Cover and refrigerate for 6 hours.

2.After 6 hours curing, turn salmon fillet over and sprinkle with remaining blackcurrant powder. Cover and refrigerate for another 6 hours.

3.Remove salmon from fridge and rinse off excess seasoning under cold running water. Pat fillet dry.

4.Mix together cream cheese, mint and lemon zest until smooth, and season well.

5.To serve, slice the cured salmon very thinly. Add a smear of cream cheese mix to each plate. Top with 5-6 pieces of salmon. Sprinkle with a little chopped chives, lemon zest and chive flowers. Serve accompanied with a few slices of thinly cut fresh bread, such as a sourdough or rye.

The salmon fillet will keep in the fridge for up to 5 days wrapped in baking paper – The purple bulb-shaped chive flowers are edible, wash them and shake off excess water. Cut roughly with a sharp knife or kitchen scissors

Note

Woman's Weekly Food

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Ingredients

Method

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