Name: Cured Salmon with Pepperberries
Ingredients: 500 g Piece of salmon; 125 g Murray river salt; 125 g Raw sugar-if using castor sugar, use less as it absorbs faster; 1 tsp Dried Lemon scented tea tree, a generous teaspoon, crushed in your hand; 1 tsp a generous teaspoon of roughly crushed pepper berries, I used a motor and pestle

CategoryMains

500 g Piece of salmon

125 g Murray river salt

125 g Raw sugar-if using castor sugar, use less as it absorbs faster

1 tsp Dried Lemon scented tea tree, a generous teaspoon, crushed in your hand

1 tsp a generous teaspoon of roughly crushed pepper berries, I used a motor and pestle

Mix the above ingredients together.

The Pepperberries taste amazing in this dish, they really add a hot peppery zing as well as being the ever popular Tasmanian Pepperberries.

Rub salmon all over with the salt mix.

Place half the mix on the bottom of a glass/ceramic dish, I prefer this rather than others, put the salmon skin side down, then place the remaining on the top.

Cover with a weighted board or plate, just some tins from the pantry will do.

The salmon needs to be turned every 12 hours, there will be liquid in the dish, thats normal, no need to strain.

After 36 hours, rinse the fish, pat dry and slice thinly. Will keep refrigerated for 3 days.

Serving Suggestion

Serve with a simple green salad and asparagus.

Ingredients