Perfect as an entrée or summer dish and delicious with a glass of Fiano, this Salmon Curado pairs perfectly with the ArtWine 2015 Wicked Stepmother (RRP $22).
Salmon Curado
Ingredients
1 side of pin boned skinless salmon
500g sugar
500g salt
4 chillies
2 star anise
5 large limes juiced and zested
5 large lemons juiced and zested
5 bunces of dill
Method
Put salmon in a deep tray. In a food processor blend all ingredients to make the marinade – reserving 2 bunches of the dill.
Rub the salmon and marinate for 3 hours.
Wash the salmon fillet. Cut the salmon in half longways and sprinkle with the reserved chopped dill.
Roll into cylinders, cover with clingwrap and leave overnight.
Slice into portions and serve with crème fraiche, salmon roe and some horseradish.
Enjoy!
Pair with the ArtWine 2015 Wicked Stepmother Fiano (RRP $22)
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