Ingredients Checklist
- 2 x 200g salmon fillets, skin off
- ½ cup coarse sea salt
- ½ cup caster sugar
- 1 lime, zest & juice
- 1 tsp coriander seeds, dry toasted
- 100ml buttermilk
- 2 tbsp green tabasco
- Chervil & sorrel leaves, to garnish
SALSA
- 1 kiwifruit, peeled & diced
- 1 lime, peeled & diced
- 1 small green chilli, thinly sliced
Instructions
- For the curing mix, bruise the coriander seeds in a mortar and pestle. Place in a small bowl with the salt, sugar and lime zest and mix well.
- Overlap two large pieces of glad wrap on the kitchen bench. Pour a third of the curing mix onto the glad wrap and place the two salmon pieces on top, sitting side by side. Pour the remaining curing mix over the salmon and pat down to encase the fish.
- Wrap tightly with the glad wrap, place in a shallow container and refrigerate for 12 hours.
- Scrape off the curing mix, rinse the salmon under running water and pat dry with a paper towel. Store in a sealed container for up to three days in the refrigerator.
- Mix the salsa ingredients in a small bowl.
- To serve, thinly slice the salmon and arrange onto a serving plate. Pour the buttermilk around the edge and add drops of tabasco.
- Scatter over the salsa and garnish with the herbs.
