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

  • 12 hrs preparation
  • Serves 6
  • Print
Recipe by : Tracey Sunderland
Photography by : Vanessa Lewis
This recipe was first published in Taste magazine.
Follow Taste on Facebook, Instagram and sign up to their e-newsletter.


  • 500 gram salmon fillet, pin bones and skin removed
  • 2 tablespoon sea salt
  • 2 tablespoon raw sugar or unrefined sugar
  • 2 tablespoon blackcurrant powder (this recipe used Zeaberry)
Herb cream
  • 125 gram cream cheese, at room temperature
  • 4 or 5 tips apple mint
  • 1/2 teaspoon finely grated lemon zest
To serve
  • 4 teaspoon finely chopped chives
  • 2 teaspoon 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.


  • The salmon fillet will keep in the fridge for up to 5 days wrapped in baking paper - The purple bulb-shaped chive flowers are edible, wash them and shake off excess water. Cut roughly with a sharp knife or kitchen scissors

read more from