Tasmanian Pepperberry Cured Huon Salmon

Curing salmon isn’t as difficult as you’d think!

Combined with Tasmanian pepperberries and spirits of your choice, this salt cured Huon Salmon will literally melt in the mouth.
Cured salmon will keep for three days in the refrigerator, so there’s plenty of excuses for leftovers (or maybe not!).
Don’t forget if you can’t make it to one of our Huon stockists you can also purchase your fresh Huon Salmon online and we’ll deliver straight to your door ANYWHERE in Australia! Visit https://shop.huonaqua.com.au/collections/fresh

Recipe by talented Huon Valley local Naomi Sherman from Blue Rust Images.

Tasmanian Pepperberry Cured Huon Salmon
Preparation:
15 Minutes
Cooking:
24-48 Hours
Serves:
6

  • 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)

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