Cured Salmon

27 August 2021
2-4 portions
Prep time
30 minutes
Total time
30 minutes

300g fresh salmon
100g salt
100g sugar
5g coriander seeds
5g fennel
20g fresh coriander
Zest from 1 lime
Zest from 1 lemon

For the pickled celery salad
100g celery
100 ml water
50 ml white vinegar
30g sugar
10g salt
6 pepper corns
1 bay leaf

Sour cream
200g strained yoghurt
10g chives
Zest and juice from 1 lime
Tabasco drops

For the garnish
Dill leaves
Black and white sesame seeds
Mixed greens (salad)


For curing
1) Crush salt, sugar, fresh and dried coriander, dill, lime zest and lemon zest in a mortar.
2) Rub mixture on salmon and, place in fridge for 20-25 minutes.
3) Wash salmon dry it and cut in thin slices.

For the pickled celery
1) Add water, white vinegar, sugar, salt, pepper corns and the bay leaf in a pot and boil. Cut celery in thin slices using a peeler and add in a bowl. As soon as the rest of the ingredients in the pot, are boiled, transfer in the bowl with the celery and cover with a membrane for 4-5 minutes.
2) Put yoghurt, chives, juice and zest of the lime and tabasco in a bowl and stir to make the sour cream.
3) Assembly the dish.

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