Cured Salmon


200g salmon fillets skin on

50g salt

12g Honey in the Garden Jarrah honey


Put the salmon in a container and cover with honey. Add the salt and mix it through. Cover and leave in the fridge for approximately 12 hours, turning 2 or 3 times during the cure.


After the curing time, rinse in water and dry. Cut into small cubes or slice as thin as you can.


Suggestions:


Canape with crème fraiche and chives.


Salad with mixed leaves, tomatoes, cucumber and honey dressing.


Sandwich with mustard and pickled fennel.


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