Ever tried curing your own salmon? It's incredibly easy and our recipe will show you how. It only requires a few ingredients to get the curing process started.
We've gone for a dill and vodka to flavour the salmon, and served it with crispy ryebread toasts and a whipped horseradish butter for a touch of heat.
Buy the freshest, best-quality salmon you can and begin the recipe at least 2 days before serving.
Any leftover salmon is perfect for canapé toppers. If you can’t find fresh horseradish, add hot creamed horseradish to your butter to taste.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
367
Ingredients
400g
piece of skin-on salmon fillet
1Tbsp.
each sea salt and caster sugar
25g
bunch of dill, chopped, plus extra to serve
3Tbsp.
vodka
500g
wheat and rye loaf
100g
salted butter, softened
2Tbsp.
horseradish, finely grated
Juice 1 lemon
Directions
Step 1
Line a baking tin (large enough to fit the salmon fillet) with a double layer of clingfilm and put in the salmon, skin-side down. In a small bowl, mix together the sea salt, sugar, dill and vodka. Pour over the fish and rub in, wrap tightly with clingfilm and top with another baking tin; weigh down with heavy cans. Chill in the fridge for at least 36hr or up to 72hr.
Step 2
Heat the grill to medium-hot. Slice the bread as thinly as possible, then cut in half diagonally. Spread out on a wire rack over a baking sheet. Grill for 2-3min on each side until crisp and golden. This may need to be done in batches.
Step 3
Using a handheld electric whisk, beat the butter in a small bowl until light and fluffy, add the horseradish and lemon juice, and then whisk again to combine.
Step 4
Serve the salmon, toasts and butter on a plate with a little extra dill.
GET AHEAD
The salmon and butter will last in separate airtight containers for up to 3 days in the fridge.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
