Looking for a refresh on your standard brekkie of boring cereal? Well, bring the girls over for brunch and cook up this delicious cured salmon tartine recipe – it’s sure to impress!

Makes: 5
Cooking time: 12 hours

500g salmon or trout, cleaned and skinned
1.5 lemons
1.5 limes
1.5 oranges
½ cup salt
½ cup sugar
½ tbs fennel seeds
½bunch dill
½ bunch mint
½ avocado, sliced
½ tbs sugar
½ cup apple cider vinegar
½ cup water
½ cucumber, sliced into ribbons
½ kg sourdough


  1. Chop mint and dill, then using a microplane grater, grate lemon, orange and lime rind directly on the herbs chopping board then give it a mix. Roll salmon in herb citrus mix covering both sides.
  2. To make curing salt; in a container large enough to fit the salmon, mix salt, sugar and fennel seeds. Add herby salmon and coat in curing mix.
  3. Place a plate on top of the salmon, then weigh it down with a rock or weight (about 500g). This helps the flavour and salt penetrate the salmon resulting in a better cure. Place in the fridge for at least 12 hours.
  4. After 12 hours, lightly pat dry and enjoy (the fish will last at least a week).
  5. To pickle cucumber, place a pan on a low heat then mix water, vinegar, sugar and a pinch of salt. Warm until dissolved.
  6. Pour over cucumber slices and let sit for 5 minutes to tenderise.
  7. To serve, layer avocado on toasted sourdough, then top with sliced salmon and cucumber ribbons.

This recipe by Guy Turland from Bondi Harvest was demonstrated at a Tasman Sea Salt event. Photography by Alana Dimou