Saturday, July 5th, 2014


– 1 salmon fillet (please note the salmon takes 48 hours to cure)

– 50g salt

– 50g sugar

– Hand full of fresh dill

– 1 lemon

– Seggiano Lingue savoury flatbread (sold in the Farm Shop)

– 1 pack watercress

– 1 pot Mrs Darlington’s creamed horseradish



To cure your salmon fillet, mix your salt and sugar together and rub onto the salmon, coating it all over. Finely chop the dill and spread over the salmon flesh. Tightly cling film the salmon and leave in a tub in the fridge for 48 hours. The liquid in the salmon will gradually come out of the salmon and cure it.

Two days later, simply unwrap your salmon, wash all the salt and sugar off, slice thinly with a knife and serve on a plate. Add your lemon, horseradish, flatbread and watercress for a beautifully balanced, colourful light lunch. Bon Appetite!

Categorised in Farm Shops