Cured Salmon, Cucumber Salad, Mustard & Dill
A delicious starter you can easily prepare a few days before Christmas – great accompaniment to our refreshing Corney & Barrow Périgord 2020.
For the cured salmon (4 servings)
- 1 fillet of salmon (1kg), skin on
- 1 tbsp peppercorns
- 100g sugar (soft brown or Demerara)
- 100g Maldon sea salt
- 85g dill
- A splash of vodka, gin, rum or whisky
1) Cut the fillet into two even pieces. Splash with alcohol.
2) Crush the peppercorns in a pestle and mortar. Mix with sugar and salt.
3) Roughly chop the dill. Put one of the fillets, skin-side down, in a dish and put half the dill on top, follow by the salt and sugar mix. Finish with the remaining dill. Then put the other piece of the fillet on top, skin-side up.
4) Wrap the fish in cling film in both directions to make a tight, solid package. This will enable the curing juices to reach all of the fish. Leave in fridge for at least a day and up to three.
For the dill mustard sauce
- 2 tbsp Dijon mustard
- 2 tbsp soft light brown sugar
- 2 tbsp cider or white wine vinegar
- 2 tbsp vegetable oil
- 50g dill, stalks removed and finely chopped
- Pinch of salt
1) Whisk together the mustard, sugar and vinegar.
2) Add a pinch of salt, then whisk in the vegetable oil. Add the dill.
For the pickled cucumber
- 1 whole cucumber
- 3 tsp salt
- 2 tsp sugar
- 50ml white wine vinegar
1) Peel the cucumber, slice lengthways and scrape out the seeds with a teaspoon. Use a peeler to slice the cucumber into ribbons.
2) Place in bowl, sprinkle over the salt and sugar and mix. Place in a sieve and allow the cucumber to collapse – about 20 minutes.
3) Place back in the bowl and dress with the vinegar. Add more salt, sugar & pepper to taste.
Remove the salmon, drain the juices and wipe off the cure with kitchen paper. Slice thinly across the fillet. Place on plate next to a little mound of cucumber, dress the salmon with the mustard sauce. Serve with our refreshing Corney & Barrow Périgord 2019.