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OUTDOOR AND ACTIVE
LIME & GIN SCENTED SALT CRUST BAKED SALMON
For the salt crust
225g plain flour, plus extra for dusting
150g table salt
1 free-range egg white
For the salmon
600g fresh salmon-cut into 150g steaks
For the brine
500ml water
2 lime juice
50g salt
10 juniper berries (crushed and toasted)
For the rub
2 limes zested
50g brown sugar
20g smoked paprika
Method
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Soak the salmon in the brine for 6 hours
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Remove and dry in the fridge 1-4 hours
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Rub in the mix
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Roll out the pastry to 3mm thick strips
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Wrap the salmon in the pastry
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Place in the embers and bake for 30 minutes
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Remove crust from the salmon and serve


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