Easy Home Cured Salmon Recipe

At the Guesthouse, we wet cure our own salmon to add a unique element of flavour and love to your breakfast. We get a lot of comments on the ‘Cured Salmon & Scrambled Eggs’ option, so we thought why not show everyone how we do it - we hope you enjoy our very easy home-cured salmon recipe!

How to cure your own salmon & what you’ll need:

A full side (or half) of salmon

1 cup rock or sea salt (ie, Maldon)

1 carrot, chopped

1 stick of celery, chopped

½ white onion, chopped

1 bay leaf

1t peppercorns

200ml white wine

Step 1

Choose a delicious full side (or half) of salmon from your local fishmonger or supermarket - we go for Norwegian wild salmon if possible.

Cover the fish with a generous layer of rock salt in a large dish or container, and leave covered in the fridge for 12-24hrs.

This method draws out all the moisture from the salmon - a lot of clear liquid will appear in the dish and the salmon will become more rigid in texture.

Step 2

Rinse off all the salt and place the salmon face down (with the skin side up) in a clean dish or container.

Roughly chop a carrot, stick of celery and half a white onion - cover the salmon with this trio, add in a couple of bay leaves and few peppercorns. Now pour 200ml of white wine to submerge the fish.  Cover the dish with clingfilm and place back in the fridge for 12-24hrs.

Step 3

Remove from the fridge, discard the vegetables and white wine mix. 

Place on a clean chopping board and using a clean, thin, sharp knife, slice thinly and serve.

Variations

There are a huge variety of flavours and ingredients that can be used for your own home cured salmon recipe.  Experiment and have some fun!   You could try spring onion, lemongrass and ginger with mirin and sake mix, or dill, lemon, red onion and fennel with white wine.  Spirits are also popular to use such as Gin or Vodka, and these are often paired with citrus flavours which give a refreshing taste!

Perfect to serve for breakfast, with a side of scrambled eggs and chives – but also a wonderful addition to a cheese and meat platter or own its own as a canapé.

Bon Appetit!