30 minutes preparation, 2-3 days curing

Impress your guests as a festive dinner with your Home-Cured Salmon that is perfect to serve as a starter or canapés. Better still, you prepare the salmon two days before serving leaving you lots of time on the night to mingle with your friends and family.


  • 400g whole, skinless and boneless Salmon Fillet
  • 80g Caster Sugar
  • 80g Sea Salt
  • 1tbsp crushed Coriander Seeds
  • 1 Star Anise, crushed
  • 1½cm piece of Fresh Ginger, peeled and roughly chopped
  • 1tbsp Dry Sherry


  1. Line a baking tray with a double layer of cling film then place the Salmon filet on top. Mix the sugar, salt, spices and ginger together in a bowl then evenly scatter the mixture over both sides of the salmon and gently pat and rub the spice mix into the fish.
  2. Next, drizzle the Sherry over the fish then and wrap it in the cling film. Place another baking tray on top of the wrapped fillet before weighing it down with a few tins of beans/tomatoes.
  3. Chill the salmon for 2 days, flipping the fish over each day to ensure it is cured and coated evenly. 
  4. Once cured, slice thinly and serve with a salad and fresh bread as a starter or use it for some delicious canapés.

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