Scrumptious Seafood: Cured salmon with dill potatoes and kale
Being from the West Coast, we are fortunate to have access to salmon, even during the off-season. I am always looking for new ways to prepare it; most often we grill salmon on the barbecue or cook it in the oven. Are you also looking for a new ways to prepare salmon? Here is an interesting recipe option, which calls for curing the salmon before cooking it.
For the salmon
100g (3½oz) salt
100g (3½oz) caster sugar
8 fillets salmon, each 160g (6oz)
100ml (3½fl oz) aquavit, schnapps or vodka
35g (1¼oz) unsalted butter
½ tbsp groundnut oil
8 tbsp buttermilk
8 sprigs dill, to serve
For the potatoes
800g (1lb 12oz) small, waxy potatoes
400g (14oz) kale or cavolo nero, coarse ribs removed and leaves shredded
20g (¾oz) butter
2 tbsp chopped dill
Mix together the salt, sugar and some pepper. Lay the salmon fillets in a shallow dish and pour over the alcohol. Sprinkle on the salt and sugar mix, spreading it evenly. Cover loosely with clingfilm and leave in the fridge for two hours.
Boil the potatoes in lightly salted water. Meanwhile quickly cook the kale or cavolo nero in boiling water for four minutes. Drain well.
Gently scrape the salt and sugar off the salmon, rinse and pat dry. Divide the butter and oil between two non-stick frying-pans and cook the salmon fillets on each side for about one and a half minutes.
Once the potatoes are tender drain and return to the warm pan. Toss with the kale and butter, gently sautéing over a low heat. Season and add the chopped dill.
Put the potatoes and greens on plates and lay a salmon fillet on top of each one. Spoon on some buttermilk and add a sprig of dill. Serve immediately.
Recipe source: The Telegraph
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