#Manuka Honey and Gin Cured Salmon recipe | Explore Tumblr Posts and Blogs

askwhatsforlunch · 1 year

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Manuka Honey and Gin Cured Salmon

This beautifully pink Manuka Honey and Gin Cured Salmon, excellent as a Christmas Day entrée or as a Christmas Eve main, is well worth the effot it took filleting it from a five-kilo whole fish! Happy Christmas, friends!

Ingredients (serves six to a dozen):

2 heaped teaspoons good quality Manuka Honey

4 tablespoons good quality London Dry Gin

3 cups coarse sea salt

3 cups caster sugar

1 tablespoon pink peppercorns

1 teaspoon freshly cracked black pepper

half a large salmon (about 900 grams/2 pounds), filleted

In a small bowl, combine Manuka Honey and Gin, stirring until honey is completely dissolved. Set aside.

In a large bowl, combine coarse sea salt and caster sugar. Crush pink peppercorns, and add them to the bowl, along with the black pepper, stirring well to mix. Set aside

Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Drizzle generously with Manuka Honey and Gin mixture. Top with remaining two thrids of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours.

Remove cure, and wash salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.

Remove Manuka Honey and Gin Cured Salmon from the refrigerator, about half an hour before serving, with Baby Carrots and Garden Beetroots, and a chilled dry white wine, like a Waiheke Island Pinot Gris or a Sèvre et Maine Muscadet sur Lie.

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askwhatsforlunch · 1 year

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Festive Fish Terrine

Our New Year’s Day lunch opened with this light, fluffy and tasty Festive Fish Terrine, a proud achievement, and really rather easy to make!

Ingredients (serves 4 to 6):

200 grams/7 ounces fresh burbot tails

120 grams Manuka Honey and Gin Cured Salmon

6 fluffy sprigs Garden Parsley

4 fluffy sprigs Garden Dill

a pinch of fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped tablespoon thick crème fraîche or sour cream

2 tablespoons dry white wine, like Sèvre et Maine sur Lie Muscadet or Marlborough Rapaura Pinot Gris

1 tablespoon good quality Cognac

2 large egg whites

a pinch of salt

more Manuka Honey and Gin Cured Salmon and Dill, for garnish

a teaspoon pink peppercorns, for garnish

The day before serving the terrine, preheat oven to 160°C/320°F. Lightly grease a 600-millilitre/20-fluid-ounce terrine dish with olive oil. Set aside.

Remove burbot flesh from its cartilage, and cut into small chunks.

Cut Cured Salmon into thin slices, and combine with burbot chunks, in the bowl of a food processor.

Roughly chop Parsley and Dill, and add half of the chopped herbs to the food processor. Process until finely chopped, but before it becomes a paste. Spoon into a medium bowl. Season with fleur de sel and black pepper. Gently stir in crème fraîche. Then, drizzle with white wine and Cognac, and give a gentle stir until combined.

In another medium bowl, beat egg whites with a pinch of salt, gradually increasing speed to high, until stiff peaks just form.

Gently fold beaten egg whites into fish mixture. Spoon half of the fish mousse into the terrine dish. Sprinkle an even layer of remaining chopped Dill and Parsley, and cover with remaining fish mousse, levelling the top with a spatula. Close with the lid and place in the middle of a large baking dish. Fill baking dish to three-quarters with warm water, to make a bain-marie.

Place baking dish in the middle of the oven, and cook in the bain-marie, 30 minutes, at 160°C/320°F. Once cooked remove bain-marie from the oven, and let cool, half an hour.

Place terrine in the refrigerator, to chill and set overnight.

The next day, carefully and gently up-turn fish terrine onto serving dish.

Cut thin slices of Cured Salmon, and arrange them on top of the terrine. Garnish with Dill and pink peppercorns.

Serve Festive Fish Terrine, with rye bread, and a glass of chilled Sèvre et Maine sur Lie Muscadet or Marlborough Rapaura Pinot Gris.

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askwhatsforlunch · 5 months

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Lemon Glazed Salmon

If you've found yourself filleting a whole salmon to make Manuka Honey and Gin Cured Salmon, you have a whole other side of fish to cook --plus its head, spine and tail, which makes an excellent Fish Soup!--or freeze! This recipe only uses half of a salmon side, and serves three, for a simple and tasty lunch of Lemon Glazed Salmon. Happy Thursday!

Ingredients (serves 3):

1 tablespoon olive oil

half a side of salmon (about 355 grams/12.5 ounces), filleted

fleur de sel or sea salt flakes and freshly cracked black pepper, to taste

3 tablespoons Menton Lemon Marmalade (Confiture de Citron de Menton)

1/2 lemon

Heat olive oil in a large skillet over medium-high heat.

Cut salmon side halve into three equal portions, and season, to taste, with fleur de sel and black pepper. Gently rub the seasoning into the flesh.

Place salmon pieces, skin-side down into the hot oil, and cook, 5 minutes, until you can see the salmon take a paler shade of pink as it cooks.

Spread a tablespoon Menton Lemon Marmalade on top of each salmon portion. Cook, a couple of minutes, then flip them over, and cook, 3 minutes more, until golden brown.

Squeeze in the juice of the lemon halve thoroughly, and cook, 1 minute.

Serve Lemon Glazed Salmon hot, with Creamed Spinach.

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