When our brilliant chef Des Harris presents salmon to our guests, 99% of the time the only words we hear are “That is the best salmon I have ever tasted.” The other 1% are still licking the plate.
Here is the recipe that hundreds of our guests at The Big Foody and Vineyard Cottages love.
Brine:
2L water
112g iodised salt
65g sugar
2 lemons, sliced
30g dill, sliced
3 cloves garlic, coarsely chopped
3 crushed black peppercorns
PREPARATION
1. Heat the ingredients together until the salt and sugar dissolves, and cool thoroughly before use.
2. Submerge the salmon portions into the brine for 6 minutes, then drain and rinse under cold running water and dry with paper towels.
3. Preheat the oven to 100 degrees celsius.
4. Place the portions of salmon onto a cake rack and cook until you see signs of the protein just coagulating for a barely cooked texture.
Now it’s your turn!
