Trevor's Kitchen - The    Art and Soul of Cooking

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

  • Soak the salmon in the brine for 6 hours

  • Remove and dry in the fridge 1-4 hours

  • Rub in the mix

  • Roll out the pastry to 3mm thick strips

  • Wrap the salmon in the pastry

  • Place in the embers and bake for 30 minutes

  • Remove crust from the salmon and serve

smokedsalmon3.jpeg
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