CURED SALMON SKEWERS

Servings: 10

An exquisite salmon dish, making full use of the classic Asian combination of chilli, lime and coriander. Balanced gracefully by the distinctive taste of bergamot.

  • Ingredients

    • 1000 g salmon filet with skin, no scales
    • 1000 g sea salt
    • 250 g sugar
    • 2 red chilies finely chopped
    • 2 shallots finely chopped
    • 2 lime zest finely chopped
    • 50 g coriander finely chopped
    • 100 g crème fraiche
    • 2 sheets of nori
    • Edible flowers
  • Preparation

    1. Mix together salt and sugar and cure the salmon for 18 hours.
    2. Next day, rinse the salmon with cold water and dry with a clean towel.
    3. Put the salmon in a vacuum bag and vacuum. It’s best to leave it in vacuum for one day.
    4. Cut salmon into equal pieces and put on a skewer. Sprinkle the pieces with chili, shallot, lime, coriander.
    5. Cut nori in shape of the salmon. Put some crème fraiche on top and decorate.

Allergens: Fish/milk

RECOMMENDED PAIRING:

EARL GREY

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