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.


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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