Vodka cured salmon salad with sweet mustard dressing

Vodka cured salmon salad with sweet mustard dressing

Ingredients of Vodka cured salmon salad with sweet mustard dressing

1 tbs caster sugar

1 tbs sea salt flakes

2 tbs chopped fresh dill

170g skinless salmon fillet, bones removed

60ml (1/4 cup) vodka

1 tbs Dijon mustard

1 tbs fresh lemon juice

2 tsp honey

2 tsp chopped fresh dill, extra

1/2 avocado, stone removed, peeled, sliced

1/2 Lebanese cucumber, peeled lengthways into ribbons

30g baby mesclun salad leaves

French bread stick (baguette), sliced, toasted, to serve 2

Notes and Tips for Vodka cured salmon salad with sweet mustard dressing

Combine the sugar, salt and dill in an airtight container just large enough to hold the salmon. Add the salmon and turn to coat. Pour over the vodka. Cover and place in the fridge, turning once, for 24 hours to cure. Drain the salmon and use paper towel to remove the salt mixture.

Combine mustard, lemon juice, honey and extra dill in a bowl.

Thinly slice the salmon. Divide the salmon, avocado, cucumber and salad leaves between serving plates. Drizzle over the dressing and serve with bread.

Notes and Tipd for Vodka cured salmon salad with sweet mustard dressing

Shopping tip: To help ensure the salmon cures evenly, when buying your salmon, ask for a piece that isn't from the tail end and has even thickness.

Prepare to end of step 1 up to 3 days ahead. Store in a clean airtight container in fridge. Continue from step 2 just before serving.

Serves two as a starter.

Allow 24 hours curing time.

Source: Taste.com.au