So easy to prepare and impressive to serve. Make sure your salmon is as fresh as you can get it before curing.

Pack onto the salmon evenly and wrap in cling. Place in the fridge for 8 hours and then turn over and cure for another 8 hours. Remove cling and wash under cold water. Dry with kitchen paper.

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 ...

Salmon is so good for you, it’s rich in Omega-3 fatty acids, a great source of protein, high in B vitamins, a good source of potassium and loaded with selenium. Not only does it have all these ...

Smoked salmon and Guinness are two of our favourite Irish creations, so the news that the two iconic products are now combined into one makes us very happy indeed.

3. Place the salmon in a container lined with cling film, cover with the curing mixture and wrap with the cling film. 4. Place a heavy(ish) object over the mixture and store to cure (normally for ...

Ikura (cured salmon roe, also known as salmon caviar) and kombu (which is sold dried in packs) can be purchased from shops specialising in Japanese ingredients. If using the kombu, soak one or two ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...