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Cumin-cured salmon

Name: Cumin-cured salmon
Yield: Serves 8
Ingredients: 1 tsp cumin seeds; 1 tbsp caster sugar; 1 tbsp flaked sea salt; 2 tbsp vodka (or you can use gin); Large handful chopped fresh dill; Grated zest and juice ½ lemon; 400g top-quality skin-on salmon fillet about 2-3cm thick; Fresh basil leaves to serve; For the salad; 90g pack samphire (from large supermarkets or fishmongers in season); 2 ripe avocados, sliced; 200g radishes, sliced; 90g bag watercress; 1 lemon; Olive oil for drizzling

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 11 Oct 18
Updated: 18 Mar 24

Home-curing is such a rewarding way of preparing meat or fish. Have a go at this cumin-cured salmon recipe – perfect for laid-back entertaining.

Get more inspiration for your next dinner party with our salmon starter recipes.

Easy
July 2018

Test kitchen approved

Serves 8
Hands-on time 15 min, simmering time 5 min, plus 48 hours curing time

Home-curing is such a rewarding way of preparing meat or fish. Have a go at this cumin-cured salmon recipe – perfect for laid-back entertaining.

Get more inspiration for your next dinner party with our salmon starter recipes.

Dairy-free recipes

Nutrition: per serving

Calories: 211kcals
Fat: 16.5g (3.4g saturated)
Protein: 11.7g
Carbohydrates: 1.6g (0.9g sugars)
Fibre: 3g
Salt: 0.7g

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Ingredients

1 tsp cumin seeds
1 tbsp caster sugar
1 tbsp flaked sea salt
2 tbsp vodka (or you can use gin)
Large handful chopped fresh dill
Grated zest and juice ½ lemon
400g top-quality skin-on salmon fillet about 2-3cm thick
Fresh basil leaves to serve

For the salad

90g pack samphire (from large supermarkets or fishmongers in season)
2 ripe avocados, sliced
200g radishes, sliced
90g bag watercress
1 lemon
Olive oil for drizzling

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Method

Two days before you want to serve, put the peppercorns and cumin seeds in a pestle and mortar and grind to a coarse powder. Stir in the sugar, salt, vodka, dill, lemon zest and juice to make the cure.
Put a double thickness of cling film on the work surface. Put the salmon in the centre and cover with the cure, then wrap the fish tightly in the cling film. Put on a baking tray, then put another baking tray on top. Weigh it down with a couple of tins and put in the fridge. Leave to cure for 48 hours, turning it over halfway through. After 48 hours, wipe off the cure and pat the fish dry with kitchen paper.
For the salad, put the samphire in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then drain and refresh under cold running water. Put in a bowl with the avocados, radishes and watercress.

To serve, finely slice the salmon, lay on a serving platter, top with fresh basil leaves and serve with the salad, squeeze over a little lemon juice and drizzle with olive oil.