William Powell Country

Cured wild Scottish salmon – perfect this Christmas!

At Home

Article written by 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 


  • 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


  1. Place the salmon on a lipped tray
  2. Cut the lemons in half and squeeze over the salmon
  3. Sprinkle the salmon with rock salt, then caster sugar
  4. Sprinkle over the chopped dill & parsley
  5. Drizzle over the olive oil & rub into the salmon
  6. Finely sprinkle with the pepper to finish
  7. Clingfilm the tray
  8. Place a heavy item (two house bricks covered in tin foil are ideal!) onto the salmon
  9. Place in the fridge for 2 days
  10. Pour off any excess juices from the tray, then leave for a further 2 days

smoked fish new 

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

Wild Chef

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.

Have you got a story or article you’d like to write for us?

Write a piece for William Powell Country, and get in contact with us.