Spice-cured salmon with treacle recipe

The dressing here is pretty much the one given by Gary Rhodes in his book Fabulous Food. I’ve changed it only a little. It sounds like an unlikely accompaniment to salmon, but it works. The salmon itself is based on gravlax, however, I’ve used spices that Britain has loved for centuries, and might also put in a cure for ham. You can leave out the ginger if you prefer.

Prep time: 30 minutes, plus chilling time | Cooking time: 3 minutes

SERVES

8

INGREDIENTS

• 850g side of salmon, skin left on

• 50g sea-salt flakes

• 75g soft light brown sugar

• 1 tbsp coriander seeds, toasted and lightly crushed

• 2 tsp caraway seeds

• 1 tbsp black peppercorns, lightly crushed

• 2cm-square piece of root ginger, peeled and grated

• crème fraîche, to serve

• watercress leaves (lightly dressed with olive oil and lemon juice, if you like), to serve

For the dressing

• 2 shallots, very finely chopped (about 4 tbsp)

• 2 tbsp sherry vinegar

• 25 juniper berries, finely chopped

• 20 black peppercorns, lightly crushed

• 1 tbsp treacle (you might want a little more)

• 1 tsp honey, to taste

• 8 tbsp walnut oil

• 4 tbsp rapeseed oil

METHOD

1. Run your hand along the surface of the salmon to check for little bones and remove any you find.

2. Spread out a double layer of foil big enough to wrap the salmon in a roasting tin, or something else that will hold the fish and fit in the fridge.

3. Mix the salt, sugar, spices and ginger together. Place the salmon on the foil, skin-side down. Sprinkle the curing mixture over this and wrap the salmon up tightly with cling film. Place a chopping board on top and weigh this down with tins.

4. Put in the fridge for anything from two to five days, turning over the wrapped salmon every so often.

5. The dressing can be made several days in advance. Put the shallots in a saucepan with the sherry vinegar, juniper berries and peppercorns, then boil until you have about one tablespoon of liquid left. Add the treacle and honey, then the oils.

6. Heat gently and simmer for about three minutes. Add salt to taste, and more treacle or honey if it needs it. The dressing will seem quite strong, but it works with the salmon.

7. Brush the spices off the surface of the salmon and cut it into slim slices, leaving the skin behind, as you would do with smoked salmon.

8. Plate up the salmon slices with a little dressing around them. Add a generous spoonful of crème fraîche and a clutch of watercress, and serve with good brown bread.