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Treacle Cured Salmon
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sean
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Joined: 28 Oct 2004
Posts: 41991
Location: North Devon
PostPosted: Tue Jun 30, 09 5:47 pm    Post subject: Treacle Cured Salmon  Reply with quote    

Just had this for dinner, jolly good it was too. The quantities and recipe are from Mark Hix's British Seasonal Food, I used a rather smaller bit of salmon.
1 salmon fillet (with skin), about 750g-1kg, trimmed
80g black treacle
1tsp fennel seeds, crushed
grated zest of one lemon
50g sea salt
1tbsp English mustard (I used powder though the original doesn't specify.)
2tsps coarsely ground black pepper

Lay the salmon skin side down on a sheet of clingfilm.
Warm the treacle in a bowl over a pan of simmering water until runny.
Mix all the other ingredients in with the treacle.
Spread over the salmon and wrap well in clingfilm.
Place on a deepish plate skin side down.
Leave at room temp for an hour then refrigerate for 48 hours.
To serve: Unwrap, get rid of excess liquid and marinade. Pat dry. Slice about 3mm thick.



Jamanda
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Joined: 22 Oct 2006
Posts: 34921
Location: Devon
PostPosted: Tue Jun 30, 09 5:49 pm    Post subject: Reply with quote    

'Twas jolly nice.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Tue Jun 30, 09 5:58 pm    Post subject: Reply with quote    

It looks it!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41991
Location: North Devon
PostPosted: Tue Jun 30, 09 5:59 pm    Post subject: Reply with quote    

It'd be good as a starter or if you were having a posh picnic I reckon.

Barefoot Andrew
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Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century
PostPosted: Tue Jun 30, 09 6:17 pm    Post subject: Reply with quote    

That does like rather good. I'll be trying this next week I think.
A.

mihto



Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway
PostPosted: Tue Jun 30, 09 6:23 pm    Post subject: Reply with quote    

I'll try it as well. This is a new way for me to think salmon. Have to start with a dictionary, though

Jamanda
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Joined: 22 Oct 2006
Posts: 34921
Location: Devon
PostPosted: Tue Jun 30, 09 6:24 pm    Post subject: Reply with quote    

Sean thought it might be nice with maple syrup instead of the treacle.

mihto



Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway
PostPosted: Tue Jun 30, 09 6:27 pm    Post subject: Reply with quote    

The only syrup we have is golden and English. What about honey?

Jamanda
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Joined: 22 Oct 2006
Posts: 34921
Location: Devon
PostPosted: Tue Jun 30, 09 6:28 pm    Post subject: Reply with quote    

I think that would be too sweet. Can you get molasses?

mihto



Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway
PostPosted: Tue Jun 30, 09 6:34 pm    Post subject: Reply with quote    

Not as far as I know, but then I never really tried. Will shop around a bit and think of substitutes. Honey mixed with more lemon, maybe. Honey and mustard sauce is lovely with meat as well.

I'll try different recipes on smaller bits of fish. Salmon can certainly do with some variation!

sean
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Joined: 28 Oct 2004
Posts: 41991
Location: North Devon
PostPosted: Tue Jun 30, 09 6:34 pm    Post subject: Reply with quote    

svart sirup according to google.

mihto



Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway
PostPosted: Tue Jun 30, 09 6:37 pm    Post subject: Reply with quote    

sean wrote:
svart sirup according to google.


Yes. Svart means black. We also use the word Melasse for the syrup we feed animals. When one lives in the sticks like I do the choices are not overwhelming. Will ask Erikht, he always has something up his sleeve when food is in the making.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Tue Jun 30, 09 10:04 pm    Post subject: Reply with quote    

mihto wrote:
Will ask Erikht, he always has something up his sleeve when food is in the making.


Sounds messy...

Cathryn



Joined: 16 Jul 2005
Posts: 19830
Location: Ceredigion
PostPosted: Wed Jul 01, 09 6:40 am    Post subject: Reply with quote    

sean wrote:
It'd be good as a starter or if you were having a posh picnic I reckon.


Thank you and pretty foolproof (ie not dependant on the quantity of Pimms you haven't drunk before preparing it) which is what I need.

Cathryn



Joined: 16 Jul 2005
Posts: 19830
Location: Ceredigion
PostPosted: Wed Jul 01, 09 6:42 am    Post subject: Reply with quote    

You were catering for three with this quantity were you?

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