A wonderful cured salmon - the treacle adds both colour and flavours
- 800g salmon fillet, skin on, pin bones removed, washed and patted dry
- 150g sea salt
- 100g caster sugar
- 200ml whisky
- 100g black treacle
Place 4 pieces of clingfilm, slightly overlapping, on a clean work surface, then place the salmon fillet on top, skin-side down. Mix the salt and sugar together in a bowl, then cover the salmon with it, packing it down firmly.
Wrap the salmon up tightly with the clingfilm, then place it on a tray. Place a couple of packs of butter or another light weight on top to gently press down on the salmon, then put it in the fridge and leave for about 8 hours.
Remove the salmon from the clingfilm, brush off the salt mixture and rinse it thoroughly under cold water, then pat dry. Line the same tray with more clingfilm and place the salmon in the centre.
Pour over the whisky and wrap in clingfilm again, then return to the fridge for a further 3 hours. After this time, unwrap the clingfilm, lift the salmon out of the whisky and place it on a board.
Warm the black treacle in a small pan until just runny, then brush it over the top of the fillet to cover it evenly. Wrap it one last time in clingfilm and return to the fridge for 1 hour.
Carve into thin slices to serve. It’s good with a salad of Little Gem leaves and some brown bread.
Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback)
Photos © TARA FISHER