Tequila-Cured Salmon

Zingy tequila-marinated salmon cured for 48 hours, served with a creamy goat's cheese dip and pumpernickel bread.

Seafood Appetiser Salmon Tequila Entertaining Cured

Estimated Nutrition

Calories

602.6

kcal / serving

4820.5 kcal total

Carbs

44.5g

per serving

355.8 g total

Fat

22.3g

per serving

178.5 g total

Protein

30.7g

per serving

245.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Soft Light Brown Sugar

Dairy

200

Soft Goats' Cheese

100

Greek-Style Yogurt

Fruits

piece

Lime

zest and juice

Liquids

300

Tequila

dash

Water

warm

NutsSeeds

tbsp

tbsp

300

tbsp

chopped fresh

tbsp

Lemonbalm

chopped

Seafood

Salmon

side of salmon, skin on, pin-boned

Vegetables

piece

Red Chilli

finely chopped

Method

Place salmon skin-side down on a tray lined with foil and clingfilm and pat dry.

Thinly slice the salmon and serve with the dip and pumpernickel bread.

Combine the goat's cheese, yoghurt, water, herbs, and lime for the dip.

Wrap salmon tightly in foil and clingfilm, weigh down with another tray and weights, then chill for 48 hours.

Mix salt, sugar, and tequila in a bowl and spread over the salmon.

Press the spice mixture firmly into the salmon flesh.

Toast mustard and cumin seeds for 3 minutes, grind coarsely, and mix with chilli and lime zest.