Cured salmon with garden weeds
Published on April 26, 2015 | In By
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    • Prep Time
    • Minutes
    • Yield
    • 4
    • 4 people
    • Difficulty Level

Cured salmon with a salad of fresh herbs and garden weeds, served with a split sauce made of cream and dill oil. A beautiful and colourful dish full of spring flavours.

Cured salmon is really easy to make and perfect when you want to spend time with your guests instead of being in the kitchen. Cure the fish 8-12 hours in advance. You can cure it for longer, e.g. the day before, but I like a bit of rawness. This way the salmon gets a sushi-feel to it.

Herbs like chervil, chive, dill and tarragon go really well with fish and seafood but use any herb you like.

Pick the garden weeds when they are still small and delicate. I have used ground elder (Aegopodium podagraria), dandelion leaves and flowers, pansies and violets but you can use chickweed (Stellaria media) and nettles as well.

The most important thing about using garden weeds is that you only pick from areas away from traffic and animals, wash thoroughly and, finally, make sure you know your weeds. You don’t want to get sick eating the wrong kind. Any of the above mentioned are really easy to identify.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 400 g salmon fillet, pinboned
  • 50 g salt
  • 50 g sugar
  • 1 tbsp pepper
  • 100 ml neutral oil
  • One big handful of fresh dill, thoroughly washed
  • 2 tbsp single cream
  • 1 tsk lemon juice
  • Fresh herbs, e.g. dill, tarragon, chervil and chives
  • Garden weeds, e.g. ground elder and dandelion
  • Edible flowers, e.g. violet, dandelion and pansy
  • 3-4 radishes

Nutrition Info

Instructions

  1. Remove the skin from the salmon fillet with a sharp knife and discard. Clean the salmon under running, cold water to remove any loose scales and pat dry with paper towel.
  2. Mix salt, sugar and pepper. Place half of the curing mixture in a flat bowl or dish. Then place the salmon on top and cover with the rest of the curing salt. Cover with a lid or cling film and put in the fridge for 8-12 hours.
  3. Pour the neutral oil into a pan and heat gently to approximately 50C. Chop the dill coarsely and place it a mixer or blender. Pour the heated oil in and blend for about 5 minutes or until the oil is very green. The longer, the more taste, but be careful not to overheat your blender. Strain the oil through a fine sieve or tea towel and discard the mashed dill.
  4. Pick your favourite herbs and garden weeds. Check for any bugs and wash thoroughly in very cold water. If you got a salad spinner, use it to remove any excess water. Otherwise, pat dry with paper towel or a tea towel. Keep herbs and weeds in a plastic container or plastic bag and seal tight until you are ready to plate up. The plastic will prevent the moisture from evaporating, keeping the greens fresh and delicious.
  5. 15 minutes before serving, remove the salmon from the fridge. Remove as much curing salt as possible. Then cut the fillet into even slices, about 3-4 millimetres thick.
  6. Mix cream and lemon juice in a bowl and stir for a few seconds until the cream thickens. Add a tablespoon or two of dill oil and stir gently. You want a cream sauce with green specks of dill oil. Not a completely green sauce.
  7. Wash the radishes and slice finely.
  8. Place one or two tablespoons of the split sauce on a plate. Then place 5-7 slices of salmon. Mix herbs and garden weeds and place the salad on the side of the salmon. Garnish with edible flowers and a few slices of radish.
  9. Any left salmon and dill oil will keep in the fridge for about 2-3 days.

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