Flavour: aromatic, zesty, warming.

Aroma: grassy, harbaceous, peppery.

Heat Level: very mild.

Try adding a couple of teaspoons to jasmine rice or Thai curries for a fresh and aromatic kick.

Ingredients

Onion, Garlic, Chilli, Coriander Leaf, Lemongrass, Ginger, Basil, Red Bell Pepper.

Weight

27g

Storage Information

Store in a cool, dark, dry place.

THAI STYLE CURED SALMON WITH MANGO & CUCUMBER RELISH

Serves: 8

Ingredients:

For the salmon: 1.25kg tail piece of salmon in two halves, filleted but skin left on, 100g coarse sea salt 100g golden caster sugar, 2 tbsp Bart Aromatic Thai Blend, grated zest of 1 lime.

For the mango and cucumber relish: 1 large mango, peeled and cut into small cubes, ¼ cucumber. de-seeded and cut into small cubes, ½ red chilli, de-seeded and finely chopped, 3 spring onions finely chopped, juice of 1 lime, 1 tsp fish sauce, 2 tbsp chopped fresh coriander.

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. 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 the 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. Pour off any excess liquid.

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 salt, sugar and blend mix off the fish.

To serve, slice thinly across the grain, as you would smoked salmon, Serve with the relish.