Lemon & lime salmon
Expert
This cured salmon dish was created by Garry Hughes of The Shelbourne Hotel and is an ideal starter as it can be prepared in advance.
PREP IN
10 MIN
COOK IN
0 MIN
SERVE
4-6
Lemon & lime salmon
Expert
PREP IN
10 MIN
COOK IN
0 MIN
SERVE
4-6
Introduction
This cured salmon dish was created by Garry Hughes of The Shelbourne Hotel and is an ideal starter as it can be prepared in advance.
Ingredients
- 500g salmon, pin-boned and skinned
- 100g salt
- 200g sugar
- 2 lemons, zested
- 4 limes, zested
- 200ml white wine
- Bunch fresh dill
- Wholegrain mustard dressing
- Pickled cucumber
- Caper berries
- Pea shoots
TO SERVE:
Method
- 1. Marinade the salmon in the sugar, salt mix in a deep dish or tray.
- 2. Then rub in the zests and pack on the chopped dill.
- 3. Lightly soak with the wine and cover and leave for 24 hours.
- 4. Remove from the liquid the next day and wrap in a clean cloth to dry out until you want to use it.
- 5. Slice thinly and serve with a mustard dressing and mixed pickled vegetables.
