Cured salmon tartine
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!
Cooking time: 12 hours
500g salmon or trout, cleaned and skinned
½ cup salt
½ cup sugar
½ tbs fennel seeds
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
- 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.
- 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.
- 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.
- After 12 hours, lightly pat dry and enjoy (the fish will last at least a week).
- To pickle cucumber, place a pan on a low heat then mix water, vinegar, sugar and a pinch of salt. Warm until dissolved.
- Pour over cucumber slices and let sit for 5 minutes to tenderise.
- 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