Ingredients
-
1/2
-
1/4
-
1/4
-
2
-
1/2
-
2
-
250
-
100
-
-
-
-
-
-
-
Directions
Sugar-Cured Salmon With Melba Toast, From one of national supermarkets as their Christmas special, so have included it in the Christmas catergory This is a recipe you have to plan for as there is a 48 hour curing period (I have included this as part of the cooking time as there is no other cooking) , From one of national supermarkets as their Christmas special, so have included it in the Christmas catergory This is a recipe you have to plan for as there is a 48 hour curing period (I have included this as part of the cooking time as there is no other cooking)
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Steps
|
1
Done
|
Combine Dill, Salt and Sugar and Rub Dill Mixture All Over Slamon and Then Place 1 Piece of Salmon, Skin Side Down on a Large Piece of Plastic Wrap and Then Top With Remaining Salmon Skin Side Up and Wrap Tightly in Plastic Wrap to Enclose. |
|
2
Done
|
Place Iun a Shallow Dish and Top With a Chopping Board or Large Plate and Press Down With Weights, Such as Cans and Refrigerate For 1 Day and Then Turn Salmon Over, Replace the Board and Weights and Refrigerate For Another 1 Day. |
|
3
Done
|
Meanwhile to Make Mela Toast, Preheat Oven to 180c or 160c Fan Force. |
|
4
Done
|
Thinly Slice Baquette and Arrange on a Baking Tray, Brush With Oil and Sprinkle Over Extra Sea Salt and Bake For 10 Minutes or Until Crisp and Golden and Then Allow to Cool and Store in a Airtight Container Until Ready to Serve. |
|
5
Done
|
Drain Salmon and Rub Off Any Excess Salt and Sugar and Using a Sharp Knife, Thinly Slice Salmon. |
|
6
Done
|
Spread Sour Cram Over Melba Toasts, Top With Salmon and Extra Dill Sprigs and Serve With Cornichons. |
