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Tasmanian Pepperberry Cured Huon Salmon
15 Mins Preparation
24-48 Hours Cooking
Serves 6
Back to all recipes
Ingredients
1 side
Fresh Huon Salmon
1 cup
Rock Salt
1/4 cup
Tasmanian pepperberries
1/4 cup
Fine salt (pure lake salt)
2 tbsp
Sugar
1.5 tbsp
White spirit - (Gin, vodka, aquavit, Willie Smiths schnapps)
Method
1
Place fine salt, pepperberries and sugar into a spice grinder or mortar and pestle and grind until fine.
2
Mix with rock salt and spirit to form a rough paste.
3
Lay clingwrap out on bench and spread 1/3 of the cure over the centre of it.
4
Place the salmon on top of the cure and spread the remaining salt cure over and around the fillet.
5
Wrap clingwrap very tightly around fish and cure and add a few more clingwrap layers.
6
Place into a container and sit a plate on top, weighted with something such as a dinner plate
7
Sit in the refrigerator for 48 hours, turning every 12 hours or so. Salmon will be cured when it is firm to the touch.
8
Remove from the fridge and container and wipe salt cure off.
9
Then gently run a sharp knife under the skin to remove and slice salmon thinly to serve.
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