Photo: Caroline Attwood
Cured salmon recipe
44 ingredients
P1D + 45 min
6 people
openrecipes
Cured salmon with Burren smoked salmon cream and lemon balm jelly from Ross Lewis
Estimated Nutrition (whole recipe, rough)
807
Calories
48g
Protein
33g
Fat
77g
Carbs
Counts 22 of 28 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Smoked Salmon | 100g cooked | 208 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Water | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Chive flowers
- 1 Organic Rapeseed oil
- tsp Side of wild salmon
- 1 Water
- 1.125 Rock salt
- kg Sugar
- 200 Black peppercorns
- g Star anise
- 400 Cloves
- g Juniper berries
- 15 White wine vinegar
- g Bunch of coriander
- 10 Fennel bulb, finely sliced
- g Crème fraiche
- 5 Horseradish puree
- 4 White wine vinegar
- 0.5 Salt
- tbsp Celery
- 1 Garlic clove
- 1 White wine
- 200 White wine vinegar
- g Fennel
- 1 Ginger
- tbsp Star anise
- 1 Black peppercorns
- tbsp Lemon puree
- 1 Leaves of gelatine to 1 litre of liquid
- pinch Small shallot or grelotte onion rings
- 200 Slices of radish
- g Apple vinegar
- 1 Sugar
- 200 Salt
- ml Watercress
- 50 Worcestershire sauce
- ml Single cream, reduced by half
- 300 Salt
- g Pepper
- 10 Wild smoked salmon
- g Crème fraiche
- 2 Lemon juice
- 30 Tabasco
- 1 Smoked paprika
- tbsp Salt
- 8 Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes