Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

Black treacle cured salmon is a delicious and flavorful dish that combines the richness of salmon with the sweetness of black treacle. The treacle acts as a marinade, infusing the salmon with a deep, ...

John thinks cured salmon is a crowd pleaser that requires minimal effort. He tells RSVP Live: “Cured salmon is a great option and you can make it 48 hours beforehand. You make the cure and wrap ...

Any host or hostess would be thrilled to receive a home-cured side of salmon, perfect for feeding a large number at Christmas or New Year. This can be kept in the fridge for a week: keep it on the ...

Gin, pink Peppercorn and dill cured salmon (pictured) is a really fab way of making the most of some really trendy flavours right now. This is a really sophisticated dinner party starter and really ...

Remove any pin bones from the salmon with fish tweezers. Line a baking sheet with clingfilm and place the fish on it, skin-side down. Roughly grind the coriander seeds, fennel seeds and peppercorns in ...

Cured salmon is the perfect addition to your brunch spread. While you can pick it up at your local grocery store or fish ...

1. To cure the salmon, pat dry the fillet using kitchen paper. In a mixing bowl, combine the salt and maple syrup. Place the salmon in a large dish, add the curing mixture and coat the salmon ...

Cured salmon roe, also known as "Ikura," is a culinary gem cherished for its vibrant flavor, distinctive texture, and versatility. These delicate orange pearls are a staple in cuisines worldwide, ...

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

Refrigerate the salmon for 24 hours. Unwrap the salmon and remove it from the cure, discarding the foil and the cure. Rinse the salmon and pat dry with paper towels. To remove the skin, place the ...

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...