Today was Salmon curing time. With a beautiful, fresh fish I like to keep things simple, adding as few flavours as possible to enhance the taste but not change it. Fish, salt, sugar and lemon rind only. Smoking overpowers the fish and all the freshness is lost. This cured Salmon recipe is so easy and tastes wonderful. I vacuum seal the cured salmon, after processing, in smaller portions and it lasts for several weeks in the fridge.
After filleting, I remove all the small pieces of flesh from the carcass and then freeze these in smaller portions for making a very tasty and quick risotto. Everything remaining – bones, head, tail, etc goes into the stock pot wit some onions, celery and carrots. Add water and reduce the liquid by at least a third before portioning and freezing. Use the stock for soups, risotto and fish stews. NOTHING WASTED!