Ahmed's Homemade Cured Salmon

TRH Ahmed's Homemade Cured Salmon.jpg
I am going to show you how to cure with salmon with very simple ingredients and won’t take long time in preparation and getting ready.
1 side of salmon (skin on, pin-boned, from sustainable sources)
1 tsp of red chili
1 big spoon of himalayan salt
Crushed black and red pepper ( optional)
200 grams raw beets
1 lemon
1 piece of Ginger
Dill flower ( optional)
1 Kiwi fruit sliced
Peal the raw beets and add salt, red chili, ginger, crushed black pepper and himalayan salt in the food processor and mix well.
Then, zest a lemon skin, add it to the mixture and stir until all combine.
After that, rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
You can add slices of kiwi fruit, it will give to the salmon a sugar, sour taste, that works perfectly with fish in general.
After that, cover the tray tightly with clingfilm and leave it rest into the fridge for 36 hours (approx. 1 day and 11 hrs).
Once the salmon is cured, pour the juices down the sink, peel the salmon’s skin and rub away all the remaining mixture on salmon.
You can use kitchen paper to remove all the remaining mixture from the fish.
Now let the magic begins.
To serve, use a long sharp knife to slice the salmon thinly.
Now you can see the gorgeous red color of the salmon after curing process.
You can serve the salmon with many dishes as appetizer or you can add to the salad.
I love hummus, that’s why I served the salmon with hummus and sprouts. I will serve it as appetizer dish.
Hope you try it and I hope you will like it.
Prepared, tried and tested by: Ahmed Hesham Hamdy

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