- An AB-solutely amazing cured salmon that could bring our bear friend back from veganism. Lyre's Non-Alcoholic Absinthe Cured Salmon will be the cure for your next event.
CURE:150g caster sugar120g sea salt2 teaspoon fennel seeds2 teaspoon coriander seedzest of 1 x small orange
CRUST:Approximately 3 bunches dill. very finely chopped
METHOD:Ask your fish monger to trim any excess belly fat and fins off the salmon side and ensure any pin bones are removed.You will need a large wire rack and a large flat roasting tray or similar.Make sure the wire rack is large enough for the salmon fillet to lay on top of and that it fits inside the roasting tray or container.Line the wire rack with a layer of absorbent paper towel and place the wire rack inside the tray making sure it has at least a 1cm gap between the tray and the surface to allow any moisture to fall through.Lay the salmon fillet skin side down on top of the covered rack and pat dry the flesh with some paper towel. Using a pastry brush, brush 30ml of Lyres absinthe over the entire fish fillet from top to bottom. Next, add approximately 1/3 of the cure to the fish, paying attention to cover all parts with slightly more cure on the thickest parts of the salmon. Cover and refrigerate for 24hrsOn the second day, wipe the flesh of the salmon dry again and repeat the process with another 30ml Lyres absinth and another 1/3 of the cure. Cover and refrigerate for a further 24 hrs.On the third day, wipe the flesh of the salmon dry and repeat with remainder of cure only for another 24hrs. no more absinthe. This will be the final cure.On the fourth day, using a damp cloth, remove any excess cure and remove the salmon from the rack onto a large board. Now is the time to crust the salmon. Sprinkle the very finely chopped dill over the surface of the salmon and press lightly so it sticks to the surface. refrigerate again uncovered for 2-3 hrs to allow the crust to set, after this time your salmon is ready to slice and serve.