- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 75g (1/4 cup) salt
- 110g (1/2 cup) sugar
- 1 side of Atlantic salmon, about 1 kg (2 lb 4 oz), skinned and pin-boned
- wood-fired or sourdough bread, toasted, for serving
- lemon wedges, for garnishing
- extra virgin olive oil, for serving
- 1 1/2 tablespoons black peppercorns
- 1 1/2 tablespoons yellow mustard seeds
- 1 1/4 tablespoons coriander seeds
Start this recipe two days before serving.
Coarsely crush the peppercorns and coriander seeds with a mortar and pestle or in a food processor. Place with the salt and sugar in a small bowl and mix until well combined. Rub this mixture all over the salmon and transfer to a ceramic or other non-reactive dish. Cover with plastic wrap and place in the fridge for 24 hours. There will be a lot of liquid in the dish which you do not need to remove. turn the salmon over and return to the fridge for another 24 hours.
Remove the salmon from the fridge and drain away any liquid. use a dry pastry brush and paper towel to brush oﬀ any excess curing mixture.
To make the spice crust, use a mortar and pestle or spice grinder to crush the peppercorns, mustard seeds and coriander seeds. Place in a small bowl and mix until well combined. Press the spice mixture onto both sides of the salmon ﬁllet to form a thick crust. Cover tightly with plastic wrap and refrigerate until ready to slice.
To serve, ﬁnely slice the salmon from head to tail on a 45-degree angle. arrange on a platter with the toasted bread and lemon wedges and drizzle with the olive oil.
Serves 20 as an hors d’oeuvres.