Red cabbage cured salmon

Serving size: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

500g piece of fresh salmon pin boned and skin on
100ml fresh red cabbage juice
200g granulated sugar
50g table salt
2 large white flash peaches cut into wedges
1 tablespoon coconut oil

For the curd:
250ml fresh Jersey milk
10ml lemon juice
Pinch salt
50g freshly grated horseradish

For the redcurrant:
100g fresh redcurrant
100ml water
10ml cider vinegar
50g isomalt sugar
Salt and ground white pepper to taste

Featured in:
October 2015

Two days ahead: wash and dry the salmon, place skin down in a non- reactive (steel, plastic or glass) half deep tray. Mix all the dry ingredients and spread evenly on the salmon, leave to rest at room temperature for 1 hour. Wet with the red cabbage juice, cover with cling film and refrigerate. Thinly slice after 48 hours.

For the curd, place the milk in a pan and gently heat to 85C, add the lemon juice and mix well, take off the fire and leave in a warm place for 3 hours.

Strain the curdled milk in muslin cloth, add the salt and horseradish and mix well, refrigerate.

For the puree: place the redcurrant in a pan with the water, vinegar and isomalt. Season with salt and pepper, cook on low heat for 3 minutes, strain in a clean container and refrigerate.

Place the olive oil and fresh parsley in a blender and blend to puree, leave at room temperature overnight, season with salt and strain through a muslin cloth.

Before serving, heat a thick based non-stick frying pan on high, add the coconut oil and the peaches and roast quickly on all sides. Season with salt and serve.

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