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  • Olive Magazine

    TIME WELL SPENT

    Oct 28, 2020 3 minutes
    Recipes ADAM BUSH
    Photographs VINNY WHITEMAN

    Cranberry-cured salmon

    20 MINUTES + CURING SERVES 8 AS A STARTER A LITTLE EFFORT |

    cranberries (fresh or frozen) 300g
    soft light brown sugar 300g
    fine sea salt 200g
    vodka 150ml
    lemons 3, zested
    black peppercorns ground to make 1 tbsp
    salmon 800g, boneless and skinless side from the thick end
    buttered bread to serve

    DILL AND HORSERADISH CRÈME FRAÎCHE

    crème fraîche 250ml
    creamed horseradish 5 tbsp
    lemon 1, zested and juiced
    black peppercorns ground to make ½ tsp

    • Put the cranberries (defrosted

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