Dill and Vodka Cured Salmon with Rye Crisps and Whipped Horseradish Butter

Home curing your salmon means you can personalise it with a festive twist – and it’s easy to do. Buy the freshest, best-quality salmon you can and begin the recipe at least 2 days before serving.

Hands-on time 15min. Cooking time about 10min. Serves 8

◆ 400g (14oz) piece of skin-on salmon

fillet

◆ 1tbsp each sea salt and caster sugar

◆ 25g (1oz)bunch of dill, chopped, plus

extra to serve

◆ 3tbsp vodka

◆ 500g (1lb 2oz) wheat & rye loaf

◆ 100g (3½oz) salted butter, softened

◆ 2tbsp fresh horseradish, finely grated

◆ Juice 1 lemon

1 Line a baking tin (large enough to fit the salmon fillet) with a double layer of clingfilm and put in the salmon, skin-side down. In a small bowl, mix together the sea salt, sugar, dill and vodka. Pour over the fish and rub in, wrap tightly with clingfilm and top with another baking tin; weigh down with heavy cans. Chill in the fridge for at least 36hr or up to 72hr. 2 Heat the grill to medium-hot. Slice the bread as thinly as possible, then cut in half diagonally. Spread out on a wire rack over a baking sheet. Grill for 2-3min on each side until crisp and golden. This may need to be done in batches. 3 Using a handheld electric whisk, beat the butter in a small bowl until light and fluffy, add the horseradish and lemon juice, and then whisk again to combine. 4 Serve the salmon, toasts and butter on a plate with a little extra dill. PER SERVING 367cals, 15g protein, 18g fat (8g saturates), 31g carbs (3g total sugars), 3g fibre GET AHEAD The salmon and butter will last in separate airtight containers for up to 3 days in the fridge.