Ingredients For Chilli Cured Salmon
Quantities here are for four people as a light lunch or starter
500g very fresh wild or farmed salmon from Walter Purkis & Sons trimmed and skinned
100g sea salt
100g soft light brown sugar
150ml white wine
3 red chillies, deseeded and chopped
For the salsa
1 red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
4 ripe plum tomatoes, stalk ends removed,
cut into chunks
Juice of 2 limes
2 tbsp finely sliced coriander
1 tbsp finely sliced mint
100ml extra virgin olive oil
Sea salt and freshly ground black pepper
Cooking Method For Chilli Cured Salmon
To cure the salmon, lay the fish on a tray and sprinkle evenly with the salt and sugar. Turn the fish over a few times to ensure that it is well coated all over.
Put the wine and chillies into a blender and blitz for 1 minute. Pour the mixture overthe fish and turn it a few times to coat thoroughly. Cover with cling film and leave in the fridge to cure for 6 hours.
When the salmon curing time is up, unwrap the fish and wash off the cure under cold running water then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for 1 hour to firm up.
Meanwhile, make the salsa. Halve, stone and peel the avocados. Roughly chop the flesh and place in a bowl with all the other ingredients. Toss gently to mix, seasoning with salt and pepper to taste.
When the salmon is ready, slice it finely and arrange on a platter or individual plates. Spoon on some of the salsa and drizzle over a little olive oil. Serve cold or at room temperature, with the remaining salsa in a bowl on the side.
Photography credit David Loftus