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.



Never miss a copy!

Big savings when you take out a subscription.

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less