Apple Cured Salmon
As we slide into autumn with winter just around the corner our thoughts turn to more wholesome, comfort food. But, before that happens I just want to share our apple inspired cured salmon recipe.
One of the best things about using apples is the many different varietals lend themselves to all manners of cooking and preparation. We regularly use more than one variety of apples in a recipe; for example, when making crumbles or pies I like to use both Bramley and Granny Smith, purely because when the Bramley is cooked down and pulpy the Granny Smith will retain some crunch.
I like to use Fuji in some baking dishes and for tarts I find Honeycrisp is very good for tatin or a frangipane style tart.
- 500g piece of boneless salmon (ask your fishmonger to remove pin bones)
- 160g of coarse sea salt (Maldon salt is very good for this)
- 280g of caster sugar
- 3 juniper berries
- 4 black peppercorns
- 2 Bramley apples
- Splash of brandy
- 750ml of good apple juice (I use Copella)
I only really core apples if I want to stuff them and bake them, if you don’t have a corer to use then the safest way is to make sure the apple is stable on the chopping board, if it is not then remove a thin layer to give an even base. Next, using the tip of a paring knife draw a square around where the core is, then push the knife to the base of the apple using your square as direction. Ensure that the knife cuts the length of each side of the square. Then push the core through.
1. Lightly crush the juniper and pepper, grate the apple then combine with the rest of the ingredients.
2. Line a tray with clingfilm, lay the salmon on top (skin-side down).
3. In one even layer, add your apple mix to the surface of the salmon.
4. Cover with clingfilm and leave for 24 hours.
5. The next day, scrape away all the apple mix and discard the liquor that has come from the salmon.
6. In a fresh tray, lay the salmon skin-side up and add the apple juice to cover – ensure the dish used is just big enough to take the salmon and the juice.
7. Leave for another 24 hours.
8. The salmon can now be thinly sliced and eaten as it, or sliced thicker and pan fried.