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Thai cured Salmon


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Started by making the cure.

in a blender I added:

2 stalks of Lemon grass

3 fresh Kafir Lime Leaves (sliced)

125g Palm Sugar

150g Sea salt Flakes

Juice of 1 lime

1 clove of garlic (crushed)

1 tablespoon of rice wine vinegar

small piece of fresh peeled ginger root (diced)


Mixed and then added to bottom and top of salmon then covered top with cling film. . I’m thinking of lightly smoking with Ceylon tea once cured.


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After curing I soaked the salmon in cold fresh water for a short period as it was far too salty for my taste and luckily I didn’t loose any of the Asian flavours. Cold smoked for one hour using grape vine dust. At first I though I had overpowered the flavours with the smoke but on taste you get the slight smokiness to begin with and then the Asian flavours come through.

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