GRAIN OF SALT
@kirstenljenkins
“Salt-crusted, saltcured, salt-spiked – there’s nothing this kitchen staple can’t do! Let it lift your festive recipes for an effortlessly interesting spread.”
SALT, SUGAR & SPICE CURED SALMON
SERVES 10-12
1 tbs allspice berries
2 tsp juniper berries
10 cloves
2 tbs whole black peppercorns
1½ tbs each cumin seeds and coriander seeds
1 cup (225g) cooking salt
¾ cup (165g) golden caster sugar or raw sugar
1.25kg side salmon, skinned and pin-boned (ask your fishmonger to do this for you)
1 bunch dill, finely chopped
200ml creme fraiche
2 tbs (about 4 quarters) finely chopped preserved lemon
½ baguette, thinly sliced and toasted
Place the allspice, juniper, cloves, peppercorns, cumin and coriander in a frypan over medium-low heat and toast for 2 minutes or until fragrant. Set aside to cool. Transfer to a
