‘Sugar and Spice’ Cured Huon Salmon

Great as a main course or an appetiser. Make this beautifully cured salmon dish 3 days prior to serving and then on the day, simply pull out of the refrigerator and slice according to desired thickness. Cut thick and add some micro herbs and infused oil for a hearty entree or main dish, or slice thinly and serve as a gorgeous canape.

‘Sugar and Spice’ Cured Huon Salmon
48 Hours
5 Minutes

  • 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