Beet, Maple and Fennel Cured Salmon

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Beet, Maple and Fennel Cured Salmon
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Servings Prep Time
4servings 3hours
Servings Prep Time
4servings 3hours
Beet, Maple and Fennel Cured Salmon
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4servings 3hours
Servings Prep Time
4servings 3hours
Ingredients
Servings: servings
Units:
Instructions
Method
  1. Start by making your curing liquid.
  2. Add the chopped beets, fennel seeds, peppercorns and maple syrup to a food processor.
  3. Process until a paste roughly forms.
  4. Transfer to a bowl and stir in the salt.
  5. Follow our Here’s How curing instructions.
Here’s How: Home-Cured Salmon
  1. Line a baking dish with a large piece of plastic wrap. Lay the salmon skin-side down to top.
  2. Pour the cure over a 500 gram fresh salmon fillet (skin on). Spread all over the sides and surface of the salmon, being sure all areas are covered.
  3. Wrap tightly in plastic wrap. Refrigerate for 3 to 5 days. Each day, pour off the liquid and flip the salmon.
  4. Rinse the brine off the salmon and gently pat dry.
  5. Using a sharp knife, slice thin pieces off the top of the salmon. Alternatively, slice thin pieces from the end. Keep refrigerated for up to 5 days.
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