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Cured Salmon With Herbs

  • 8 as an entree, or 12 as a nibble
Cured Salmon With Herbs

Cured salmon always seems so expensive to buy, yet you can easily make it yourself. Serve it on a platter, as a nibble, or finely sliced, with salad greens and vinaigrette as an entrée or light lunch.


  • 500 gram fillet of salmon, tail end
  • 2 tblsp dry sherry
  • 1 tblsp flaky sea salt
  • 1 tblsp sugar
  • 1 tblsp minced fresh ginger
  • ¼ cup finely chopped fresh chervil
  • ¼ cup finely chopped fresh parsley
  • 1 tblsp cracked white pepper or 1 tsp ground


  1. Using tweezers remove all the fine bones from the salmon. Lay the fish skin side down, in a shallow container.
  2. Sprinkle over the sherry. Then sprinkle on the salt, sugar, ginger, herbs and then pepper in that order. Press them firmly onto the salmon.
  3. Cover with baking paper and then place a sturdy weight on top. Leave to marinate in the fridge for 3-4 days, turning the salmon over each day and weighting. If the salmon produces some brine, baste it over the salmon from time to time. Do not leave longer than 5 days in the brine as the salmon will become stiff and lose its fine consistency.
  4. Remove from the brine and discard any liquid. Slice the salmon thinly to serve.
  5. Serve with freshly toasted bagels, rocket or other salad greens, and a drizzling of olive oil or vinaigrette.

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