This is a recipe developed by Jamie Milverton from Jamie’s Gourmet.  I think it is spectacular, reason being it has my favourite two ingredients for the moment; the locally produced STROM and salmon.

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Ingredients

1 Salmon fillet skin on, pin boned approx. 1.2 kg

3/4 cup of Sea Salt

1/2 cup castor sugar

1 cup of Strom

¼ cup crushed wild peppercorns

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Method

Mix salt, sugar and Strom together well.

Place salmon fillet on a large piece of gladwrap (enough to cover salmon fillet well, once the cure has been placed over flesh side)

Baste the cure all over the flesh side evenly.

Wrap the gladwrap firmly over fillet (make sure it is tight).

Place fillet flesh side down in a shallow dish or pan.

Place a flat tray on top of the fillet and put a heavy weight approx. 2 x 750gm cans is a good measure and refrigerate overnight.

Turn the fillet on the skin side pouring off the syrup. Unwrap and pour syrup back over the fillet and re wrap. Place weight back on and the next day, pour off syrup and wipe fillet of moisture.

STROM Smoked Salmon

STROM Smoked Salmon

Slice thinly and serve with your own fresh baked crisp lavosh.

Enjoy!

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To find out more about STROM visit:

www.stromspirits.com

To find more about Jamie’s Gourmet visit:
www.jamiesgourmet.com.au

This recipe was supplied by Jamie Milverton for Pebbles + Pomegranate Seeds