Discover our Blackberry & Beetroot Cured Salmon With Coriander Seed Crackers
Fen (@myhomestylelife on Instagram) was inspired to create this recipe using seasonal Scottish blackberries and coriander seeds, just like we use in our Red Door Gin with Autumn Botanicals. If you’re looking for a dinner party main to impress your guests, this is the perfect recipe!
For the cure:
- To make the cure add all ingredients to a food processor and blitz until a paste.
- Prepare a large shallow sided baking tray with a piece of cling film long enough to wrap the salmon. Spoon a few tablespoons of cure on to the prepared baking sheet. Place the salmon on top and spoon the rest of the cure over the salmon until coated.
- Wrap the salmon and cure tightly with the cling film. Place a second baking tray over and weigh it down with some tins or jars in your fridge. Leave for 48 hours, turning the side of salmon over once a day.
- On the 3rd day unwrap the salmon and scrape off the excess marinade, before rinsing it with cold running water.
- Dry the salmon side with kitchen towel and wrap again. This will be ready to slice and serve for dinner.
Coriander seed crackers
- Mix all ingredients to form a firm dough, until no dry bits of flour remain.
- Wrap in cling film and leave in the fridge for 1 hour.
- Cut the dough into pieces, roughly the size of a walnut. Dust your work surface with flour and using a small rolling pin, roll out the crackers as thin as you can in a rough long oval shape. Some will vary in shape but it doesn’t matter.
- Place on a prepared baking sheet lined with baking paper and brush the tops of the crackers with olive oil.
- Bake at 200°c for 10 minutes or until dry and golden brown, bake for a further couple of minutes if still very pale.
- Serve the salmon sliced and garnished with dill and pickled cucumber with the crackers on the side.