Cured salmon with labne and salmon roe
SERVES 8-10 PREP TIME 40 MINUTES (+ REFRIGERATION TIME) You need to begin this recipe a day ahead.
1.2kg fresh skinless salmon fillet 1¼ cups (150g) sea salt flakes ⅔ cup (150g) caster sugar ¼ cup fennel seeds, toasted, bruised 1 cup loosely packed fresh dill, chopped 2 teaspoons finely grated orange rind 100g salmon roe beetroot relish, to serve, optional ½ bunch chervil flat bread or lavosh and sliced bread, to serve
LABNE
300g Greek-style yoghurt 1 teaspoon sea salt 1 LABNE Combine yoghurt and salt in a bowl. Line a sieve with muslin and place this over a medium bowl. Spoon the yoghurt mixture into the muslin, then tie the cloth together. Place in the fridge and allow the yoghurt to drain overnight. The following day, remove the drained yoghurt from the cloth and place into a serving bowl; cover, keep chilled. 2 Using tweezers, remove the line of bones visible in the salmon. Combine the sea salt, caster sugar, fennel seeds, dill and orange rind in a medium bowl. 3 Choose two large non-reactive trays the length of the salmon. Spread half of the salt mixture over the base of one tray. Put the salmon on top and then cover with the remaining salt mixture. Cover tightly with plastic wrap, then place the second tray on top of the salmon. Place weights on the tray. Transfer the salmon to the refrigerator and allow to cure for about eight to 16 hours, depending on how cured you prefer to eat it. My preference is eight hours if using it straightaway (see Maggie’s tips). 4 Wipe salt mixture from the salmon with a clean wet cloth; some of the dill will remain on the salmon. Carve the salmon into thin slices across the grain. Serve on a large platter with labne, salmon roe, beetroot relish, chervil and bread. Not suitable to freeze.