Sugar-Cured Salmon With Melba Toast
Recipe: #15652
November 05, 2014
Categories: Salmon, Appetizers, Australian, Christmas, Oven Bake, Gluten-Free, No Eggs, more
"From one of national supermarkets as their Christmas special, so have included it in the Christmas catergory. This is a recipe you have to plan for as there is a 48 hour curing period in the fridge (I have not included this as part of the cooking time and the only other cooking is to make the melba toasts)."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (149.6 g)
- Calories 251.4
- Total Fat - 14.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 65.4 mg
- Sodium - 3602.6 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0 g
- Sugars - 6.3 g
- Protein - 21.8 g
- Calcium - 59.4 mg
- Iron - 0.9 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine dill, salt and sugar and rub dill mixture all over slamon and then place 1 piece of salmon, skin side down on a large piece of plastic wrap and then top with remaining salmon skin side up and wrap tightly in plastic wrap to enclose.
Step 2
Place in a shallow dish and top with a chopping board or large plate and press down with weights, such as cans and refrigerate for 1 day and then turn salmon over, replace the board and weights and refrigerate for another 1 day.
Step 3
Meanwhile to make Mela toast, preheat oven to 180C or 160C fan force.
Step 4
Thinly slice baquette and arrange on a baking tray, brush with oil and sprinkle over extra sea salt and bake for 10 minutes or until crisp and golden and then allow to cool and store in a airtight container until ready to serve.
Step 5
Drain salmon and rub off any excess salt and sugar and using a sharp knife, thinly slice salmon.
Step 6
Spread sour cram over Melba toasts, top with salmon and extra dill sprigs and serve with cornichons.
Tips
No special items needed.
0 Reviews
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