‘Sugar and Spice’ Cured Huon Salmon

Bahan-bahan

• 1/2 Side of fresh Huon Salmon
• 1 cup Icing sugar
• 1/2 cup Sea Salt
• 2 Lemons, zest only
• 2 Limes, zest only
• 1/2 tsp Cardamon, ground
• 1/2 tsp White pepper, ground
• 1 tsp Juniper berries, finely crushed
• 1/4 cup Gin

Kaedah

1. 1
   Blend all dry ingredients for 30 seconds
2. 2
   Lay out sheets of cling film onto the kitchen bench wide enough to warp the salmon fillet in.
3. 3
   Place the salmon fillet skin side down on to the cling film.
4. 4
   Sprinkle the sugar cure over the fillet. Concentrate more of the cure on the thicker part of the fillet. This will stop over curing the thin tail end.
5. 5
   Finally drizzle the gin over and wrap up tightly.
6. 6
   Place onto a tray and refrigerate. For best results turn the fillet every 8 hrs
7. 7
   48 hrs later you will have a perfectly cured salmon fillet ready to eat.