1. What’s in the Box
Inside the box you’ll find full instructions, plastic gloves, bags and 3 different cures – beetroot, smoky & gin (made with Cotswold Gin). We decided to try out the beetroot cure, for the pretty pinkish colour, as well as the delicious taste! We used RSPCA Assured salmon fillets from our Scottish supplier Wester Ross, which are always available in-store in Harrogate & Ilkley.
2. The Curing Process
Lay out a double layer of cling film; place your sides of salmon onto a bed of curing mix; rub all over with the rest of the rub, place the fillets on top of each other like a sandwich and wrap tightly in cling film.
Place in a bowl in the fridge and weight down for 24 hours; turn over and keep weighted down for a further 24 hours. Rinse off the rub and then leave to rest in the fridge for a further 24 hours.
Alternatively to cure your salmon without a kit, take a look at this delicious Beetroot Cured Salmon recipe from Will & Vics restaurant in Harrogate, who cure their salmon with beetroot & vodka.
3. The End Result
Slice really thinly for best results, across the grain of the fish.
4. How to use it
Why not add a little horseradish cream (mix creme fraiche & creamed horseradish together) and top with slivers of cured salmon for delicious canapes? Add to pasta with cream and caramelised onions or serve with scrambled eggs and wholemeal toast for a tasty brunch.