starter
Thai cured salmon with mango relish
Info
Home cured salmon feels like a treat but is easy to make with Bart ready blended aromatic Thai spices.
Ingredients
Method
Ingredients
- 1.25kg tail piece of salmon in two fillets (skin on)
- 100g Bart Cypriot sea salt flakes
- 100g golden caster sugar
- 1tbsp Bart aromatic Thai seasoning
Method
- Check the salmon carefully for bones by running your fingers along the salmon flesh and pull out the bones using a pair of tweezers.
- In a bowl, mix together the salt, sugar and aromatic Thai blend and rub into the salmon flesh. Line a dish, big enough to hold the salmon, with a double layer of foil.
- Put one of the pieces of salmon, skin side down, on the foil. Spread any remaining spice mixture over the flesh and put the other piece of salmon, skin side up, on top. Pull up the foil to cover the fish and place a board and some weights on top. Leave in the fridge to cure, for 2-4 days, turning every so often. Liquid will seep out and can be poured off.
- One hour before serving, make the Mango relish. In a bowl, mix together all the ingredients then set aside.
- Remove the foil and scrape the cure off the fish. To serve, slice thinly across the grain, as you would smoked salmon. Serve with the relish.
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