IPA Cured Lochlander with Grapefruit
Ingredients
- 1 side Lochlander Salmon, skin on, descaled and pin bones removed
- 3/4 cups coarse sea salt
- 1 cup granulated sugar
- 1 sprig thyme, leaves only
- Zest of 1 pink grapefruit
- 1 whole pink grapefruit
- 1 bottle of good quality IPA lager
Method
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Step 1 / 7
Place the salt, sugar, thyme leaves and grapefruit zest in a food processor and blitz.
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Step 2 / 7
Take a large deep tray that fits in the fridge. Cover the bottom of the tray with half the cure mixture then place the salmon on top with the skin side down.
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Step 3 / 7
Cover the flesh side of the Lochlander Salmon with rest of the cure mixture then cling film. Place the salmon in the fridge and leave for 12 hours.
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Step 4 / 7
After 12 hours pour the beer over the salmon. Leave in the fridge for 3-4 days, turning the salmon every 12 hours.
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Step 5 / 7
Thinly slice the grapefruit and place in the tray with beer. Do not allow the grapefruit to touch the salmon as it will burn flesh. Leave for one more day.
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Step 6 / 7
Remove the salmon from the tray, wash off the cure with cold water and dry well. Wrap the salmon in cling film and keep refrigerated until required.
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Step 7 / 7
Thinly slice the salmon and serve with a tomato and red onion salad and a drizzle of good rapeseed oil.
