Member recipe

Cured salmon and scrambled eggs

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Cooking time

Prep: 15 minutes Cook: 24 hours curing time

Skill level

More effort


Serves 6

This takes some time to cure but is minimal effort besides that and is sure to impress your brunch guests. If you can’t get your hands on this big a piece of salmon you could just do a couple fillets, but reduce the time you cure. You can play around with the flavours of the cure depending on what you like but you always need sugar, salt and some acidity. We have also tried it with blackberry mead which gave it a lovely flavour.

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  • 1/2 pound salmon side
  • 2 tablespoons Sugar
  • 100ml Mango Vodka
  • 100g salt
  • The zest of two lemons
  • The zest of two limes

To serve

  • scrambled eggs
  • sourdough


  1. Pin bone the salmon fillet and remove the skin if still on. Keep the skin and crisp it up in the oven, it will be a great garnish for another dish.

  2. Mix together the cure ingredients (vodka, salt, sugar and zests) in a small bowl.

  3. Lay the clingfilm on a small tray and place the salmon in the middle. Add the curing mixture and rub all over the salmon.

  4. Wrap tightly in clingfilm and place a heavy dish on top to ensure the cure stays close to the salmon.

  5. Leave for a minimum of 24 hours and a maximum of 48 hours.

  6. Unwrap the salmon and wipe away the cure with a kitchen towel.

  7. Cut on a slant into thin slices.

  8. To serve make your scrambled eggs to your desired taste (we like ours cooked over a low heat for around 10 minutes and seasoned with some salted butter and pepper). Griddle the sourdough and tuck in!

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