Cranberry & Vodka cured salmon, horseradish creme fraiche
More festive cranberry recipes from the team at Thyme, this dinner party starter is set to impress and is starring on our menu at The Swan this December. It is equally good in the summer months substituting cranberries for light seasonal flavours such as dill or fennel fronds. Whenever you cure fish make sure the salt and sugar quantities are the same to get the best results.
serves 6 people
To cure the salmon:
- 1kg fresh salmon, skin on
- 200g fresh cranberries
- 150ml vodka
- 200g fine salt
- 100g caster sugar
For the dressing:
- 250g creme fraiche
- 3 tbsp creamed horseradish
- 1 tbsp white wine vinegar
- salt & pepper to taste.
- mizuna leaves or red mustard frills
- salmon eggs
- Place the cranberries into a food processor, blitz on full power to a fine puree.
- Whilst blitzing the cranberries, place the salmon fillet onto a suitable tray, with at least 2cm depth and long enough to fit the salmon comfortably.
- In a bowl, mix together the salt and the sugar, then spread evenly over the salmon fillet.
- Add the cranberries, then the vodka.
- Tightly wrap the salmon with cling film, not allowing any of the liquid to escape. Then leave the salmon to cure for 48 hours in the fridge, Turning the fish every 12 hours.
- After 48 hours curing remove the salmon from the cling film, carefully remove the cranberry pulp and wash the fillet gently under cold runniing water.
- Once cleaned, pat dry with clean towel or kitchen roll, set to one side to dry.
- to make the dressing, mix all the ingredients together in a bowl and then season with salt and pepper to taste. Cover and set aside until needed
- Carefully, with a sharp knife, thinly slice the salmon (across the fillet) and place neatly on the plate.
- Spoon the dressing over the salmon, as little or as much sa you like.
- Serve with the leaves and top with salmon eggs to give it a little sparkle.