Brandy-cured salmon recipe by Nathan Outlaw

Nathan Outlaw’s brandy-cured salmon with Yuletide slaw

Name: Nathan Outlaw’s brandy-cured salmon with Yuletide slaw
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 1 side of wild or organic farmed salmon, about 1.5kg, skinned, pin-boned and trimmed; 250g coarse rock or sea salt; 250g caster sugar; 150ml brandy; For the mayonnaise; 3 medium free-range egg yolks; 1 tsp red wine vinegar; 1 tsp English mustard; 300ml light olive oil; For the slaw; 1 red cabbage, finely shredded; 400g brussels sprouts, shredded; 280g jar silverskin pickled onions, left whole; 3 eating apples, cored and sliced; 4 satsumas, skin and pith removed, sliced into discs; 100g dried cranberries; Juice 1 lemon

Portion size: Serves 10-12
Hands-on time 35 min, plus 12 hours curing and chilling
Difficulty: easy

Gluten-free

Recipe by: Nathan Outlaw

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Nathan Outlaw cures salmon with brandy in this festive recipe. Serve with seasonal slaw for some welcome crunch – it’s the perfect Boxing Day main or alternative Christmas centrepiece.

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Ingredients

1 side of wild or organic farmed salmon, about 1.5kg, skinned, pin-boned and trimmed
250g coarse rock or sea salt
250g caster sugar
150ml brandy

For the mayonnaise

3 medium free-range egg yolks
1 tsp red wine vinegar
1 tsp English mustard
300ml light olive oil

For the slaw

1 red cabbage, finely shredded
400g brussels sprouts, shredded
280g jar silverskin pickled onions, left whole
3 eating apples, cored and sliced
4 satsumas, skin and pith removed, sliced into discs
100g dried cranberries
Juice 1 lemon

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Method

Begin 12 hours before you want to serve the salmon. Lay it flat in a ceramic or glass (not metal) dish and sprinkle evenly with the salt, sugar and brandy, making sure the fish is covered all over. Cover with cling film and put in the fridge to cure for 12 hours.
After this time, thoroughly wash off the salt mixture by holding the salmon under the cold tap, then pat dry with kitchen towel. Cover tightly with cling film and return to the fridge for an hour or so to firm up.
For the mayonnaise, put the egg yolks, red wine vinegar and mustard into a food processor and whizz until completely combined. With the motor on a slow speed, add the oil in a slow steady stream. It should become thick and hold its shape. Taste and season with salt.
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Mix together the slaw ingredients in a large bowl, then add the mayonnaise and stir through until everything is coated.
Slice the salmon into 3mm slivers and arrange on a platter. Allow to come to room temperature, then serve with the slaw.