Tasmanian Pepperberry Cured Huon Salmon

Bahan-bahan

• 1 side Fresh Huon Salmon
• 1 cup Rock Salt
• 1/4 cup Tasmanian pepperberries
• 1/4 cup Fine salt (pure lake salt)
• 2 sudu besar Sugar
• 1.5 tbsp White spirit - (Gin, vodka, aquavit, Willie Smiths schnapps)

Kaedah

1. 1
   Place fine salt, pepperberries and sugar into a spice grinder or mortar and pestle and grind until fine.
2. 2
   Mix with rock salt and spirit to form a rough paste.
3. 3
   Lay clingwrap out on bench and spread 1/3 of the cure over the centre of it.
4. 4
   Place the salmon on top of the cure and spread the remaining salt cure over and around the fillet.
5. 5
   Wrap clingwrap very tightly around fish and cure and add a few more clingwrap layers.
6. 6
   Place into a container and sit a plate on top, weighted with something such as a dinner plate
7. 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. 8
   Remove from the fridge and container and wipe salt cure off.
9. 9
   Then gently run a sharp knife under the skin to remove and slice salmon thinly to serve.