Cured Salmon with Salt & Vinegar

Name: Cured Salmon with Salt & Vinegar
Cuisine: British
Ingredients: 200 g Fresh Salmon (Used 10cm of salmon); 2-3 tbsp salt; 150-200 cc vinegar

Masuyo Newman @masuyonewman

Pensford UK

It' not easy a sushi grad fish in this country. When you find a very fresh salmon, try this method. It will be melted in your mouth.
It wouldn't be disappointed you.

Masuyo Newman @masuyonewman

Pensford UK

It' not easy a sushi grad fish in this country. When you find a very fresh salmon, try this method. It will be melted in your mouth.
It wouldn't be disappointed you.

Saved

Ingredients

200 gFresh Salmon (Used 10cm of salmon)
2-3 tbspsalt
150-200 ccvinegar

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Steps

1

Choose a very fresh salmon fillet as possible as you can. I usually ask to a fishmonger or counter staff to cut 10cm of it.
Freeze the salmon for 12 hours to 24 hours. Parasites eradication measures!
Defrost the salmon in the fridge before making.
2

Sprinkle salt over the salmon, leave for about 30 minutes. Rinse well and wipe dry with kitchen paper.
3

Soak in vinegar for about 30 minutes. Any vinegar is OK. I normally use a cider vinegar. But not the red wine vinegar, though. Turn over once halfway through. Preferably, cover the fish with kitchen paper and keep the fish submerged. rinse well and drain well.
4

Cut with a very sharp knife as possible as you can. Display the cured salmon beautifully. Great idea for a starter of your party.