Black treacle, citrus and coriander cured salmon
- 500g piece of salmon, preferable with skin on
- 200g salt
- 100g demerera sugar
- zest of an orange (keep the orange segments for serving)
- zest of a lemon
- table spoon of chilli flakes
- black pepper
- tin of black treacle
- coriander seeds
Day One: Mix the salt, sugar, zest and chilli flakes together to make a cure. Find a plastic container with a lid that is big enough for the salmon to lay flat. Line the base of the container with three layers of kitchen roll. Place the salmon skin side down on the kitchen roll. Cover the salmon with the cure mixture. Put in the fridge. Leave for 24 hours.
Day Two: Remove the salmon from the container. Scrape off the cure and discard. Remove the kitchen roll (which should now be soggy) and discard. Clean and dry the container. Line the base of the container with three layers of kitchen roll. Place the salmon back on the paper, again skin side down. Carefully dribble the black treacle over all the salmon. Don’t try to spread the treacle – it won’t end well. Crush the coriander seeds and sprinkle over the treacle. Cover with a sheet of kitchen paper and press gently down. Weights can be applied – tins of baked beans on their sides are good for this but will need moving around every few hours to stop the salmon developing an odd misshapen appearance. Put in the fridge. Leave for 24 hours.
Day Three: Remove the kitchen paper and discard. Carefully remove the salmon and place on a chopping board. Slice the salmon, taking care not to cut through the skin. As the blade reaches the skin, tilt the blade and cut the salmon away from the skin. Plate up with rocket and the retained orange segments. Serve with a full bodied white wine, for example a Crozes-Hermitage