Treacle and whisky-cured salmon with quick-pickled cucumber

Recipes / Fish

This gourmet salmon starter is perfect for an alfresco lunch. Begin this recipe 1 day ahead.

Recipe «Treacle and whisky-cured salmon with quick-pickled cucumber» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 500g salmon fillet , pin-boned, 150g sea salt, 1 cup caster sugar, 40g treacle, warmed, 1 tsp fennel seeds, toasted, crushed , Finely grated zest of 1/2 lemon, 2 tsp mustard powder, 1/4 cup whisky , 1/2 cup white wine vinegar, 2 Lebanese cucumbers, very thinly sliced, Melba toasts, salmon roe, unsprayed edible flowers , and extra virgin olive oil, to serve.

Ingredients:

  • 500g salmon fillet , pin-boned 
  • 150g sea salt 
  • 1 cup caster sugar 
  • 40g treacle, warmed 
  • 1 tsp fennel seeds, toasted, crushed 
  • Finely grated zest of 1/2 lemon 
  • 2 tsp mustard powder 
  • 1/4 cup whisky 
  • 1/2 cup white wine vinegar 
  • 2 Lebanese cucumbers, very thinly sliced 
  • Melba toasts, salmon roe, unsprayed edible flowers , and extra virgin olive oil, to serve 

Instructions

  1. Line a baking tray with plastic wrap, leaving plenty overhanging the sides, and place salmon, skin-side down, on top. Combine sea salt and 1/2 cup (110g) sugar, then rub all over salmon. Enclose in plastic wrap, sealing well. Place another tray on top and weigh down with a few cans. Chill for 8 hours or overnight.
  2. The next day, whisk treacle, fennel seeds, lemon zest, mustard powder and whisky in a bowl. Season and set aside.
  3. Remove salmon from tray, discarding salt mixture. Rinse salmon under cold water and pat dry with paper towel.
  4. Line a clean tray with plastic wrap and place salmon, skin-side down, on top. Spread treacle mixture evenly over salmon. Cover with plastic wrap and chill for 4 hours.
  5. Meanwhile, combine vinegar, remaining 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Transfer to a bowl. Set aside to cool. Add cucumber, cover and chill for 2 hours. Drain, discarding liquid.
  6. Pat salmon dry with paper towel, then slice very thinly on the diagonal, discarding skin. Arrange Melba toasts, cucumber and 4-5 salmon slices on each serving plate. Garnish with salmon roe and edible flowers, and drizzle with extra virgin olive oil to serve.