As the water gets colder in the north of Scotland, the salmon gorge on plankton that have a far higher fat content than in summer, producing nicely fattened fish. This quick-cured version will keep in the fridge for three or four days – but if you cure overnight, it will last even longer.
Serves 2
270g salmon (2 fillets)
4 heaped tbsp salt
4 heaped tbsp caster sugar
Lemon zest
For the cucumber and yoghurt salad
1 cucumber, cut into batons
1 courgette, cut into batons
Pinch of salt and ground white pepper
Splash of lemon juice
2 tbsp thick Greek yoghurt
Pinch ground cumin
For the yoghurt sauce
4 tbsp single cream
2 tbsp thick Greek yoghurt
Salt
To garnish
Extra virgin olive oil
Toasted ground cumin
Combine the salad ingredients and let it marinate in a bowl for a couple of minutes. Mix together the salt and sugar and bury the salmon fillets in it, ensuring it’s covered on all sides. Mix the cream and yoghurt with a little salt for the sauce and set aside.
Leave the salmon to cure at room temperature for 45 minutes then remove the fillets from the cure, rinse and pat dry. Cut off the skin and slice thinly.
Serve with a little lemon zest on top, the salad and the yoghurt sauce on the side. Drizzle with a little olive oil and sprinkle some of the cumin on top.
