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Treacle And Whisky-cured Salmon With Quick-pickled Cucumber
DELICIOUS.14Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams salmon fillet (skin on, pin-boned)
- 150 grams sea salt
- 1 cup caster sugar
- 40 grams treacle (warmed)
- 1 tsp. fennel seeds (toasted, crushed)
- 1/2 lemon
- 2 tsp. mustard powder
- 1/4 cup whisky
- 1/2 cup white wine vinegar
- 2 cucumbers (Lebanese, very thinly sliced, using a mandoline)
- toasts
- salmon roe
- edible flowers
- extra-virgin olive oil
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