2 tbsp brown sugar
Juice and zest of 3 lemons
Big pinch of sea salt
1/2 tsp (2.5ml) NOMU Black Pepper
1 tsp (5ml) NOMU Seafood & Fish Grinder
400g side of salmon
Mix all of the curing ingredients together. Pour a little of the curing liquid into a non-metallic dish large enough to contain the salmon. Place the salmon on top and pour the remaining liquid over.
Allow to cure for half an hour before thinly slicing and serving with rocket, avo and organic new potato salad.
Tips: The salmon must not be cured in a metallic dish as this taints the flavour.
Delicious served on cocktail-sized blinis as a canapé or larger ones as a starter.
2 tbsp brown sugar
Juice and zest of 3 lemons
Big pinch of sea salt
1/2 tsp (2.5ml) NOMU Black Pepper
1 tsp (5ml) NOMU Seafood & Fish Grinder
400g side of salmon
Mix all of the curing ingredients together. Pour a little of the curing liquid into a non-metallic dish large enough to contain the salmon. Place the salmon on top and pour the remaining liquid over.
Allow to cure for half an hour before thinly slicing and serving with rocket, avo and organic new potato salad.
Tips: The salmon must not be cured in a metallic dish as this taints the flavour.
Delicious served on cocktail-sized blinis as a canapé or larger ones as a starter.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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