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)
- 125 g cream cheese, at room temperature
- 4 or 5 tips apple mint
- 1/2 tsp finely grated lemon zest
- 4 tsp finely chopped chives
- 2 tsp finely grated lemon zest
- chive flowers, finely chopped (see recipe tips)
- 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.
- After 6 hours curing, turn salmon fillet over and sprinkle with remaining blackcurrant powder. Cover and refrigerate for another 6 hours.
- Remove salmon from fridge and rinse off excess seasoning under cold running water. Pat fillet dry.
- Mix together cream cheese, mint and lemon zest until smooth, and season well.
- 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