Treacle Cured Salmon


This lovely recipe was kindly given to us by Jon-Robert Fell. To follow Jon on Twitter click hereThis is a really easy recipe and will produce delicious cured salmon that is very versatile and can be served in a number of ways – please see suggestions below.
Ingredients
- 1 side of Salmon with skin on
- 80g Treacle, slightly warm
- 1 teaspoon fennel seeds, crushed
- 1 lemon, zested
- 50g sea salt
- 1 tablespoon English mustard
- 2 teaspoons cracked black pepper
- Cover a tray that will fit in the fridge with a sheet of greaseproof paper
- Place the salmon on to the tray, skin side down
- Mix all of the ingredients together
- Pour the mix over the flesh of the salmon and coat well, massage in gently
- Cover with clingfilm and place into the fridge
- Leave for 3 days to cure
- Remove from fridge, pat with kitchen paper to remove excess moisture
- Slice thinly and serve
Approximate Time
30 mins prep plus 3 days curing
Serving Suggestions
Serve with a cream cheese and horseradish cream with brown bread, or with beetroot salad or just simply with a wedge of lemon.

