Curing a fresh salmon is the way of preserving meat or fish to prevent spoilage. Finnishing result can be used in many ways such as making sushi, adding to fish pies or simply can be enjoyed on buttery toast.

1. Curing mix :
Combine equal parts salt and sugar in a bowl, these will need to be in large enough quantities to completely cover the fish.

2. Add your chosen flavourings, crushing any whole dry spices first in a pestle and mortar first.

3. Place the salmon in a shallow dish and generously cover with the dry cure, rubbing it all over the top, bottom and sides of the fish.

4. Cover with cling film and transfer to the fridge to cure for anywhere between 1–24 hours, depending on how strong a cure your would like.

TIPS:
Great to keep in the freezer when cured until needed.

Enjoy!