Whiskey and Citrus-cured Salmon Recipe

Recipe Sue-Ann Allen There is something about the delicacy of salmon that I adore. It’s an excellent way to get your helping of protein and is also high in omega-3 and -6, which are great for heart health. I love my salmon as is, so it is a must when indulging in sushi, but lightly seared will also do. Cured salmon can handle strong flavours, which lightly infuse themselves into this gorgeous fatty fish. I’d heard of vodka-cured salmon before and so decided to take it a bit further and try whiskey. I know that the smokiness of whiskey works well with citrus and thought it would be great with the salmon too. This is the result. Ingredients:

  • 1kg salmon fillet, skin on
  • ½ cup sea salt
  • ¼ cup white sugar
  • ¼ cup Irish whiskey
  • 2T orange zest
  • 2T lime zest
  • 3T chopped fresh dill
  • Juice of 1 lime
Directions: Remove any remaining pin bones from the salmon fillet. Place the salmon skin-side down on a piece of clingfilm. Mix all the remaining ingredients together in a bowl. Using your hands, work the mixture into the flesh of the salmon. Ensure that the fillet is well coated. Wrap the salmon fillet in layers of clingfilm. Place in a dish and refrigerate for at least 24 hours, but not longer than 48 hours. Remove from the fridge and rinse well under cold running water. Pat dry and slice very thinly. Serve on crostini or bruschetta with crème fraîche and caviar or finely grated horseradish. Serves 6 as a starter For more delicious recipes, get your copy of Sue-Ann Allen and Ilse Fourie’s cookbook, ‘Gourmet Sisters’ (R245, Human & Rousseau).