Oliver Bacon-Hilton’s cured salmon  

Recipe by Oliver Bacon-Hilton

Oliver Bacon-Hilton’s cured salmon  

Servings: 6

Description

Chef’s note: 
Oliver Bacon-Hilton, Titchwell Manor’s new Head Chef, shares his cured salmon recipe. Great for dinner parties, it is also ideal to keep in the fridge for light lunches or in sandwiches.

Ingredients

optional:

Instructions

  1. First, de-skin the salmon fillet and take out any pin bones – your fishmonger will be happy to do this for you if preferred. 

  2. Gently score through the salmon four times, being careful not to cut it. This helps the cure penetrate through the fish.

     

  3. Combine the salt and sugar in a bowl and mix with a whisk so that it is of an even consistency.

  4. This is where you can add any optional flavours: if you would like beetroot-cured salmon, combined the grated beetroot with the salt and sugar.

  5. For gin-cured salmon, mix the gin with the salt and sugar to create a wet sand-like texture.

  6. For something different, blend the dill and fennel seeds for a lovely aniseed flavour and incorporate it that into your sugar and salt mix.

  7. Spread half of your desired salt and sugar mix evenly in a tray, then lay your scored salmon on top of the mix.

  8. Evenly spread the remaining of the mix over the salmon, making sure to cover the edges and sides of the fish.

  9. Cover the fish with clingfilm and leave in the fridge for 24 hours. Note that this will make your fish firm.

  10. After 24 hours, remove the salmon from the fridge and wash it under cold water, removing all the salt/salt mix plus any other flavours you have added.

  11. Pat the salmon dry with a cloth or clean tea towel.

  12. To serve, cut the salmon into thin and even slices.

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