Cured Salmon with Bloody Mary Salad

 

Emma Knowles recipe for cured salmon with Bloody Mary salad

What you will need

6 large assorted heirloom tomatoes, thickly sliced

200 gm mixed heirloom cherry tomatoes, halved or quartered

3 inner celery stalks with leaves, thinly sliced

¼ Spanish onion, thinly sliced

  Cured salmon 250 gm sea salt flakes

80 gm each brown sugar and caster sugar

60 ml vodka

Finely grated rind of 2 lemons, juice of 1

2 tsp jarred horseradish

1 tbsp each celery seeds, fennel seeds and white peppercorns

1½ tsp dried chilli flakes

1 side of Australian or New Zealand salmon (about 1kg), skin on, pin-boned

¼ cup finely chopped parsley

  Tomato-Tabasco vinaigrette 100 ml olive oil

250 gm cherry tomatoes

1 tbsp red wine vinegar

20 ml vodka

2 tsp Worcestershire sauce

1 tsp Tabasco, or to taste

Juice of ½ lemon, plus extra to taste

1 garlic clove, coarsely chopped

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