Cure your own salmon, a tip from a chef.

The great thing with curing your own salmon is that you know the quality of salmon you are dealing with.

Its simple - take one large side of salmon ( not farmed ) , di bone it ( take out the tiny bones that attach to the ribs )

Measure equal amounts of fine salt and brown sugar. Liberally coat , cover and store in the refrigerator over night. You can save your parsley stalks , dill stalks or other soft herbs and add them to the mixture.

In 18 hours your salmon will be cured, remove from sugar and salt mix , rinse slightly and dry with a clean cloth or paper towel.

I then cut the side into 4-5 large pieces, cling film and freeze.

Once frozen they can last up to 3 months in the freezer, when you want to use , simply remove from the freezer 15 minutes before you want to slice it, its best sliced slightly frozen, i find 0.5 cm slices the best, a sharp knife is good but a meat slicer is better.

Additional hack, add beetroot when curing to achieve a radiant reddish pink line around each slice.

Bon apetite