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.Ā Are you alsoĀ looking for a new ways to prepare salmon? Here is an interestingĀ recipe option, which calls for curing the salmon before cooking it.

For the salmon
100g (3Ā½oz) salt
100gĀ (3Ā½oz) caster sugar
8 fillets salmon, each 160gĀ (6oz)
100mlĀ (3Ā½fl oz) aquavit, schnapps or vodka
35g (1Ā¼oz) unsalted butter
Ā½ tbsp groundnut oil
8 tbsp buttermilk
8 sprigs dill, to serve

For the potatoes
800gĀ (1lbĀ 12oz) small, waxy potatoes
400gĀ (14oz) kale or cavoloĀ nero, coarse ribs removed and leaves shredded
20g (Ā¾oz) 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 cavoloĀ 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 sautƩing 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

Posted by websitedev
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