Tequila-cured salmon

Tequila-cured salmon

This deliciously zingy tequila-marinated salmon would make a smart starter or canapé. Serve with slices of pumpernickel bread.


For the salmon
For the goats’ cheese dip
  • 200g/7oz soft goats’ cheese

  • 100g/3½oz Greek-style yoghurt

  • dash warm water

  • 1 tbsp chopped fresh mint

  • 1 tbsp chopped lemonbalm

  • 1 lime, zest and juice

Preparation method

  1. Place a large piece of aluminium foil on a baking tray and cover with clingfilm. Place the salmon on top, skin-side down. Pat the fish dry with kitchen paper.

  2. Toast the mustard seeds and cumin for 2-3 minutes over a medium heat. Place the spices into a pestle and mortar and grind to a coarse mixture. Add the chilli and lime zest to the spices and mix until well combined. Spread the mixture over the salmon and press well into the flesh.

  3. Place the salt, sugar and tequila in a bowl and mix until well combined. Spread over the salmon.

  4. Gather the clingfilm and foil and tightly wrap around the salmon. Place another baking tray on top of the fish and weigh it down with heavy weights. Chill in the fridge for 48 hours.

  5. For the goats’ cheese dip place all the ingredients in a bowl and mix until well combined.

  6. Slice the salmon into thin strips. Serve with the dip and slices of pumpernickel bread.

Overnight preparation time

No cooking required cooking time

Serves 8-10

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