Jamie Magazine
By Jamie Oliver
About the recipe
Instead of buying small packets of smoked or cured salmon, it’s more cost efficient to do it yourself – and it's super easy, too. You’ll often find whole sides of salmon on offer, so keep an eye out. Take the pressure off the big day by starting your cure three days before.
Recipe From
Jamie Magazine
By Jamie Oliver
800g side of salmon, scaled and pin-boned (ask your fishmonger to do this for you), from sustainable sources
BLACKBERRY CURE
2 clementines
2 juniper berries
2 punnets of blackberries
5 tablespoons rock salt
5 tablespoons demerara sugar
50ml sloe gin
HERB CURE
½ a bunch of fresh dill
½ a bunch of fresh tarragon
50ml sloe gin
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