Cured salmon with horseradish cream
Description
This is one of my signature recipes that I have prepared for hundreds of people around the world. It is an all-time Scandic classic, but my twist is the orange zest, black pepper and coriander seeds. It is great on rye bread, as a starter, in a salad.
Ingredients
CURED SALMON
Horseradish cream
Instructions
Cured Salmon
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In a mortar lightly crush the coriander seeds and pepper corns, grate the orange zest, and mix in a mixing bowl with the salt, sugar, coriander and peppercorns.
Cover in a sheet-pan or similar dish, at least 40 cm long, with cling-film, now place the salmon skin-side down on top of the cling film. Divide the sugar-salt mixture evenly over the salmon, make sure that the whole fish is covered. Wrap the cling film tightly around the fish so the mixture stays in place.
Leave the salmon in the fridge for three days to cure.
After 3 days, rinse the salt-sugar mixture off, and wipe the fish clean. To serve, slice ½ centimeter slices on an angle, and stop just
Horseradish cream
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Mix it all together and season to taste with salt and pepper and, maybe, more lemon juice.