Tweet
So over here salmon is traditionally 'cured' (no nitrite involved) and then cold smoked (lox basically).
Now in the past I've cut sides of smoked salmon up into cubes put it on sticks and grilled. It's pretty bloody good.
This is essentially the same thing but I decided not to bother with the smoking part and just gave it another day 'curing'.
The Cure.
3:1:1 seasalt:brown sugar: dried dill tips
Mix well - I generally use a mortar and pestle for this.
For one side of salmon (approx 3lb) I generally mix 3 batches.
so about 9tsp seasalt : 3 tsp brown sugar : 3 tsp dilltips
Right so sprinkle bottom of large tin with the cure and place fish on top (I usually cut the side in half). Then drizzle all over with honey and add more cure.
Add the second piece of salmon, honey and cure.
The honey isn't traditional I just thought I'd give it a go :-)
Wrap in clingfilm and put in fridge overnight.
Following day pour off the liquid, turn the fish over so the top bit is now on the bottom, rewrap and stick back in fridge for another day.
Pour off any more liquid and wipe the remaining cure from the surface of the fish with kitchen roll.
At this point you can either cold smoke, slice and eat or do what I did.
Basically at this point, it's a mild cured gravad lax.
So if you're going to grill it. cut into strips and then into sections.
I then marinated with a mix of 50:50 balsamic vinegar and honey for about 4-5 hours. I then threaded on skewers - about 3 bits to a skewer.
Grill on a high heat for a couple of minutes a side. This stuff cooks quick so don't overcook.
It's top right of this picture.
(bottom right moroccan style sausages, left ribs)
Turned out seriously tasty and definitely going to be a repeat cook :-)
And like the suasages and ribs - it all went.
Now in the past I've cut sides of smoked salmon up into cubes put it on sticks and grilled. It's pretty bloody good.
This is essentially the same thing but I decided not to bother with the smoking part and just gave it another day 'curing'.
The Cure.
3:1:1 seasalt:brown sugar: dried dill tips
Mix well - I generally use a mortar and pestle for this.
For one side of salmon (approx 3lb) I generally mix 3 batches.
so about 9tsp seasalt : 3 tsp brown sugar : 3 tsp dilltips
Right so sprinkle bottom of large tin with the cure and place fish on top (I usually cut the side in half). Then drizzle all over with honey and add more cure.
Add the second piece of salmon, honey and cure.
The honey isn't traditional I just thought I'd give it a go :-)
Wrap in clingfilm and put in fridge overnight.
Following day pour off the liquid, turn the fish over so the top bit is now on the bottom, rewrap and stick back in fridge for another day.
Pour off any more liquid and wipe the remaining cure from the surface of the fish with kitchen roll.
At this point you can either cold smoke, slice and eat or do what I did.
Basically at this point, it's a mild cured gravad lax.
So if you're going to grill it. cut into strips and then into sections.
I then marinated with a mix of 50:50 balsamic vinegar and honey for about 4-5 hours. I then threaded on skewers - about 3 bits to a skewer.
Grill on a high heat for a couple of minutes a side. This stuff cooks quick so don't overcook.
It's top right of this picture.
(bottom right moroccan style sausages, left ribs)
Turned out seriously tasty and definitely going to be a repeat cook :-)
And like the suasages and ribs - it all went.
for sure dude.
I'm not much of a salmon lover but that sounds like something I would try! 
The ribs and sausage rocked too!
Comment