Vanilla & Citrus Cured Salmon

Vanilla and citrus infuse this cured salmon with delicate sweetness and brightness, creating a delicious alternative to traditional cold-smoked salmon.

Serves: 8 as an appetizer

Ingredients

• 1.1 lb salmon fillet (500g)
• 3 tablespoons vodka or sake
• ½ cup granulated sugar
• ¼ cup sea salt
• Seeds scraped from 1 Heilala Vanilla Bean
• ½ teaspoon finely grated lemon zest

Method

1. Trim the salmon and remove any pin bones. Place the salmon on several large sheets of plastic wrap.
2. Combine the vodka or sake, sugar, sea salt, vanilla bean seeds and lemon zest. Rub the mixture evenly into the flesh of the salmon.
3. Wrap the salmon tightly in the plastic wrap and place it in a shallow ceramic or glass dish. Place another flat ceramic or glass dish on top of the salmon and weigh it down with several heavy cans.
4. Refrigerate for 2 days.
5. Once cured, the salmon should be firm and an intense dark pink. Remove the salmon from the plastic wrap, wash off the curing mixture and pat dry with paper towels.
6. Using a sharp knife, slice the salmon paper-thin against the natural grain. Serve chilled.

Serving Suggestion

Serve with crostini, cream cheese and fresh dill.