‘I love to make Cold Cured Salmon because it is so economical in comparison to buying it prepared and sliced.  To get the best result you need to use very fresh fish.  If you are having a large crowd, this will be a big hit !

You can keep in the the fridge for up to 4 days after curing it but it also freezes very well and it is always welcome in sandwiches, salads and to enhance a weekend breakfast or brunch.’

You will need:

50g sea salt
70g sugar
a large bunch of fresh dill
2 tablespoons vodka
2 bay leaves
1 tablespoon coarsely ground black peppercorns
1 tablespoon coriander seeds
1 tablespoon fresh tarragon
1 tablespoon apple organic vinegar or apple cider vinegar
1 tablespoon crushed pink peppercorns

A large piece of boneless salmon fillet with skin on [around 500g]

To serve:  Lemon Wedges and Seed Bread

In a bowl mix together the sea salt, sugar, fresh dill, pink peppercorns, tarragon, coriander seeds, apple vinegar, vodka and ground fresh pepper.

Place the salmon, skin side down, on a large piece of cling film.  Cover the salmon with the mixture of herbs and spices making sure that it is completely covered.  Place the bay leaves on top.  If the piece of salmon is very large, cut in half and place the two pieces on top of each other with the skin side outside.  Wrap the fish securely in the cling film and place it in a large container skin side down.  Place another large dish on top of the salmon and weigh it down with some food cans to compress the salmon while it is being cured.  Place in the fridge for 36-48 hours.

To serve, remove the weights and unwrap the salmon.  Discard the cling film and remove any excess of the cure mix.  Place on a chopping board and use a sharp knife to cut thin diagonal slices and serve on a platter with seed bread and lemon wedges.

Photography Stefan Stafrace during a tv show in Mgarr

Sliced cold cured salmon, photo Charles Vassallo

I use spices by Lamb Brand