Red cabbage cured salmon

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

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

METHOD
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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Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️Here are the key things residents need to know:• New household food waste collections will start rolling out in phases from January and February 2026• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home• The leaflet explains how the service works, what can go in your caddies, and when collections will start• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more• The service is part of the Government’s Simpler Recycling changes• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.#LincolnshireRecycles #FoodWaste #Recycling #EnvironmentAct2021 ... See MoreSee Less