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Juniper and Citrus-Cured Salmon

Juniper and Citrus-Cured Salmon

A home-cured side of salmon is perfect for feeding large numbers.

Ready in: 10 minutes

Serves: 10

Complexity: very-easy

kcal: 117

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400 g salt
250 g sugar
60 g dill
grated zest of 2 lemons
grated zest of 2 limes
1 tbsp juniper berries
2kg side salmon, skin on


Place SIDS CRAZY LEMON and everything except the salmon in a food processor and blitz to a paste.
Lay the salmon skin-side down in a large dish and spread the paste evenly over the flesh. Cover and refrigerate for 48 hours.
To serve, lift the salmon out of the cure and wash under cold water. Pat dry and lay on a board. Discard the cure. Carve into thin slices to serve.