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    Shoyu Cured Lox

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    Shoyu Cured Lox

    A 4-5kg cured salmon will serve 12, if not more, but it keeps for 2-3 weeks in the fridge - just slice away what you need. You could use a smaller fish, but reduce the other ingredients accordingly

    • Preparation time: 30 minutes
    • Total time: 30 minutes plus 3 days curing

    Serves: 12

    Ingredients

    • 1 x 4-5kg Alaskan salmon (ask your fishmonger to clean and fillet it, discarding the head, but leaving the skin on)
    • 700g Maldon sea salt
    • 450g granulated sugar
    • 110g fresh root ginger, peeled and finely chopped
    • 1 red chilli, finely chopped
    • 1 bunch fresh coriander, roughly chopped
    • 25g freshly ground white pepper
    • 175ml sweet soy or tamari sauce
    • 100ml molasses

    Method

    1. Pin-bone the salmon: run your fingers along the fillets and use tweezers to pull out the long bones still intact.
    2. Mix together the salt and sugar. Put half the mixture in a large shallow dish and place the salmon fillets on top, skin side up. Pack the remaining salt mixture over the salmon. Cover and leave, refrigerated, for 24 hours. Remove the salmon from the salt. Rinse lightly and pat dry.
    3. Mix all the remaining ingredients in a clean shallow dish and place the salmon in this, skin side up, basting the fillets with the soy mixture. The dish needs to be small enough to allow all the salmon to bathe in the juices for 24-48 hours until the flesh is stained dark brown. Remove from soy, gently scrape off any pieces of chilli or ginger, and wrap in cheesecloth until needed.
    4. To cut the salmon, place the fillets on a clean flat surface, skin side down. Take a thin-bladed knife and cut from the thin tail end along the grain of the fish, in very fine slices.

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