Cured wild Scottish salmon – perfect this Christmas!
Article written by Wild Chef 17 December 2014
Established chef for 30 years, Ralph Skripek also known as the ‘Wild Chef’ is a keen gameshot & fisherman. Ralph shares his delicious cured salmon recipe with us this Christmas!
Salmon needs to be cured for 4 days for best results
Ingredients
- 1 side of salmon (pin boned with the skin left on)
- 2 lemons
- 25g chopped dill
- 25g chopped parsley
- 100g caster sugar
- 100g rock salt
- 30ml virgin olive oil
- Twist of a pepper-mill
Method
- Place the salmon on a lipped tray
- Cut the lemons in half and squeeze over the salmon
- Sprinkle the salmon with rock salt, then caster sugar
- Sprinkle over the chopped dill & parsley
- Drizzle over the olive oil & rub into the salmon
- Finely sprinkle with the pepper to finish
- Clingfilm the tray
- Place a heavy item (two house bricks covered in tin foil are ideal!) onto the salmon
- Place in the fridge for 2 days
- Pour off any excess juices from the tray, then leave for a further 2 days
A perfect starter dish for Christmas Day!
For more recipes from Ralph, he has published a game recipe book entitled ‘Wild Chef 21 Seasonal Game Recipes’ which is available via his websites www.thewildchef.co.uk & www.butlerspantryderby.co.uk
As a keen gameshot, fisherman & established chef for 30yrs, Ralph's passion for the great outdoors, and promoting fish & game to the public has led him in the direction of being known as 'The Wild Chef'. His style of cooking is r.. Read more.