Beer-cured Salmon with Cucumber and Seaweed Salad - Chef Recipe by Nathan Outlaw
Beer-cured Salmon with Cucumber and Seaweed Salad - Chef Recipe by Nathan Outlaw

Beer-cured Salmon with Cucumber and Seaweed Salad - Chef Recipe by Nathan Outlaw


Ingredients

500g very fresh wild or organically farmed salmon, trimmed and skinned

Cure:

100g sea salt
100g soft brown sugar
150mL strong beer (I use Sharp's Honey Spiced IPA)

Cucumber and Seaweed Salad:

1 large cucumber
100mL olive oil
70mL light rapeseed oil
50mL white wine vinegar
1 large shallot, peeled and finely chopped
2 tsp mixed seaweed flakes
Sea salt

Salad Cream:

2 egg yolks
2 tsp dried seaweed
2 tsp English mustard
2 tsp caster sugar
2 Tbs lemon juice
100mL rapeseed oil
150mL double cream

Garnish:

1 Tbs dried seaweed flakes

Method

Salmon Cure:

Lay the fish on a tray and sprinkle evenly with the salt and sugar. Turn the fish over in the cure a few times to ensure it is coated all over. Drizzle evenly with the beer, then wrap the whole tray in cling film and place in the fridge to cure for 6 hours.

Cucumber Salad:

Put the oils and wine vinegar into a pan with the shallot, seaweed and a pinch of salt. Bring to a simmer over a medium heat and let bubble for 2 minutes, then remove from the heat and allow to cool.

Meanwhile, halve the cucumber length ways, peel, then scoop out and discard the seeds. Thinly slice the cucumber into half-moon shapes. Lay the cucumber slices in a dish and pour the cooled liquor over them.

Cover with cling film, pushing it down onto the surface to keep the cucumber fully submerged. Leave to stand for at least an hour.

Salad Cream:

Whisk the egg yolks, seaweed, mustard, sugar and lemon juice together in a bowl for 1 minute, then gradually whisk in the rapeseed oil, a little at a time, until fully incorporated. To finish, slowly whisk in the cream and season with salt to taste. Cover and refrigerate until required.

When the salmon curing time is up, unwrap the fish and wash off the cure under cold running water, then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for an hour to firm up.

To serve, slice the cured salmon into 1cm thick pieces and divide between 4 plates.

Dressing:

Drain off some of the liquid from the cucumber salad into a bowl and add some of the shallots too. Arrange some of the cucumber salad over the salmon and spoon on the dressing.

Dress the plates with salad cream and seaweed flakes; bring to room temperature before serving. Serve the rest of the salad in a bowl on the side.

Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.

Photo Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.