Cured salmon and scrambled eggs
- Preparation and cooking time
- Prep:
- 24 hours curing time
- More effort
- Serves 6
Ingredients
- 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
- 1/2 pound salmon side
- 2 tablespoons Sugar
- 100ml Mango Vodka
- 100g salt
- The zest of two lemons
- The zest of two limes
- scrambled eggs
- sourdough
Method
- STEP 1Pin 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.
- STEP 2Mix together the cure ingredients (vodka, salt, sugar and zests) in a small bowl.
- STEP 3Lay the clingfilm on a small tray and place the salmon in the middle. Add the curing mixture and rub all over the salmon.
- STEP 4Wrap tightly in clingfilm and place a heavy dish on top to ensure the cure stays close to the salmon.
- STEP 5Leave for a minimum of 24 hours and a maximum of 48 hours.
- STEP 6Unwrap the salmon and wipe away the cure with a kitchen towel.
- STEP 7Cut on a slant into thin slices.
- STEP 8To 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!
