Tequila cured salmon
Everyone likes a dish which involves alcohol in some capacity so this week that’s what we’re featuring. The more usual alcoholic addition may be brandy or beer but we’re going to use tequila for this tasty starter. There’s no need to crack open that $100 bottle of Jose Cuervo Reserva de Familia, buy a cheap bottle from the supermarket. You’ll also need a pestle and mortar or something which will accomplish the same task. Please note that after preparation the fish will need to be chilled for 48 hours before serving. Here’s what else you need:
Any tequila will do.....
Salmon Ingredients
- 1kg side of salmon, boned and with the skin still on
- 4 chopped red chillis
- 1 tbsp of cumin seeds
- 2 tbsp yellow mustard seeds
- the zest of three limes
- 300g sea salt
- 300g brown sugar
- 300ml tequila
Dip Ingredients
- 200g goats cheese
- 100g Greek yoghurt
- 1 tbsp chopped mint
- 1 tbsp chopped lemon balm (similar to mint leaves)
- zest and juice of one lime
For the salmon preparation, follow these instructions:
- Cover a baking tray with tin foil then cover the tin foil with clingfilm.
- Place the salmon on the cling film with the skin facing down.
- Heat the mustard and cumin seeds over a medium heat for a couple of minutes.
- Grind the heated seeds in the pestle and mortar and mix in the lime zest and chopped chilli.
- Now spread this over the salmon, pressing it into the flesh.
- Wrap the clingfilm and tin foil tightly around the salmon, place another baking tray on top and pop it in the fridge with something heavy on top to weight it down.
For serving, follow these instructions – don’t forget to wait 48 hours before serving:
- Just mix all the dip ingredients together with a drop of warm water until it looks like a dip.
- Now slice the salmon into thin strips and serve with the dip.
- As an extra touch, serve it on your favourite bread.