• Partnered with
  • Serves 6
  • 12 hours prep

Miles’ blackcurrant-cured salmon

Miles’ blackcurrant-cured salmon

Upper Moutere chef Miles Drewery created this recipe using Zeaberry blackcurrant powder. It lends the salmon a stunning colour and subtle flavour, as well as giving it a health boost



  • 500 g salmon fillet, pin bones and skin removed
  • 2 tbsp sea salt
  • 2 tbsp raw sugar or unrefined sugar
  • 2 tbsp blackcurrant powder (this recipe used Zeaberry)

Herb cream

  • 125 g cream cheese, at room temperature
  • 4 or 5 tips apple mint
  • 1/2 tsp finely grated lemon zest

To serve

  • 4 tsp finely chopped chives
  • 2 tsp finely grated lemon zest
  • chive flowers, finely chopped (see recipe tips)


  1. Place the salmon fillet in a glass or ceramic dish. In a bowl, mix together salt, sugar and blackcurrant powder. Sprinkle seasoning generously (but not all) over the salmon, using your fingertips to pat it into the fish. Cover and refrigerate for 6 hours.
  2. After 6 hours curing, turn salmon fillet over and sprinkle with remaining blackcurrant powder. Cover and refrigerate for another 6 hours.
  3. Remove salmon from fridge and rinse off excess seasoning under cold running water. Pat fillet dry.
  4. Mix together cream cheese, mint and lemon zest until smooth, and season well.
  5. To serve, slice the cured salmon very thinly. Add a smear of cream cheese mix to each plate. Top with 5-6 pieces of salmon. Sprinkle with a little chopped chives, lemon zest and chive flowers. Serve accompanied with a few slices of thinly cut fresh bread, such as a sourdough or rye.

Recipe by : Tracey Sunderland
Photography by : Vanessa Lewis

This recipe was first published in Taste magazine.

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