Ingredients
Serves 12 as an entree
Apple Cider Cured Salmon
300g salmon fillets (skin on and pinned boned)
50g sea salt flakes
75g brown sugar
200ml apple cider
1 tsp coriander seeds
1 cinnamon stick
½ tsp fennel seeds
¼ tsp chilli flakes or to taste
½ teaspoon mustard seeds
Tumeric and Lemongrass Sauce
65g Galangal
110g Fresh Tumeric
110g Lemon Grass
80g Palm Sugar
2 Lime leaf
15g Chilli
500ml Coconut Milk
20ml Fish Sauce
2 Lemons (juice and zest)
Method
Apple Cider Cured Salmon
Fry all spices until they crackle, then allow to cool and blend in a spice grinder. Mix with sugar and salt, then mix through apple cider.
Remove skin and blood line from salmon and portion. Place salmon in brine making sure it is well covered, allow to cure for approximately 3-4 hours, turning once.
When ready, remove from brine and pat dry. Slice and serve.
Tumeric and Lemongrass Sauce
Fry spices with palm sugar.
Add lemon rind and coconut milk and reduce by two thirds.
Finish with lemon juice and season with fish sauce.