Cured salmon is a staple on the Christmas table and in fact pretty much throughout the year for us. We will have this for Christmas breakfasts and as part of the Swedish Christmas dinner. I normally cure with gin or vodka but this time I tried ouzo and as of yesterday this is a new favourite!
The anise flavour of the ouzo goes really well with the coriander seed and citrus. I don’t add sugar because I don’t think it needs it, the orange zest adds enough sweetness.
The salmon needs to be frozen for 2 days to make sure parasites and bacteria are dead. It’s ready to eat after 24 hours but this time it needed another 24 hours to firm up a little more as I didn’t go too heavy on the salt. The salt draws out the moisture and makes the fish firm, too slithery a texture isn’t pleasant and it’s harder to cut too. I’m not keen on using measurements as it often comes down to personal taste; a fistful of salt for a whole salmon side does it for me.
You can find another recipe for cured (and if you wish smoked) salmon here using vodka and dill.
- good quality salmon side
- coriander seeds
- pepper, I used long pepper
- orange, lemon and lime zest