Cured Paprika Salmon
Don't be scared of this one, all this recipe needs is patience and a little attention leaving you with some delicious and very tasty salmon!
A crowd pleaser and rather fancy too.
Designed for the Essential Christmas Creative Kit
Catherine's Cured Paprika Salmon
800g skinless salmon fillets (pin boned)
85g (1/4 cup) Organic Sea Salt
2 1/2 tablespoons caster sugar
2 1/2 teaspoons Smoked Paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
Pat down the salmon with a paper towel, this allows you to remove any excess moisture.
Combine your Organic Sea Salt, sugar, Smoked Paprika, pepper and garlic powder in a bowl and mix. Take half of this mixture and add to a glass or ceramic dish large enough to fit your salmon in flat. Place the salmon on top of the mixture in the dish and then gently rub in the remaining mixture all over the salmon.
Next you need to cover the surface of the salmon with cling film. Then place a large plate on top and apply pressure using weights, cans will work well for this.
Place in the fridge and turn every 12 hours, for 3-4 days or until the salmon is firm to the touch.
Once ready remove from the fridge and use a knife to scrape off the curing mixture from the salmon. Use a filleting knife to cut the salmon across the grain into small and thin slices.
Arrange elegantly on a platter and serve. YUM!
Serving suggestions: Great with dill and horseradish cream and rye bread.