Ingredients

Method

For the maple syrup-cured salmon:
• 500 g Woolworths lightly smoked Norwegian salmon fillet
• 300 g coarse sea salt
• ¾ cup maple syrup
• 2 x 250 g punnets Woolworths Florida Pearl strawberries, halved and quartered
• 2 T sugar
• ¾ cup verjuice
• 4 T Mediterranean extra virgin olive oil
• 200 g sugar snap peas, thinly sliced
• 150 g radishes, thinly sliced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To cure the salmon, pat dry the fillet using kitchen paper. In a mixing bowl, combine the salt and maple syrup. Place the salmon in a large dish, add the curing mixture and coat the salmon thoroughly.

2. Place a sheet of clingwrap on a work surface and transfer the salmon and the cure to the clingwrap. Wrap and chill for at least 6 hours, or overnight. Before serving, remove the plastic from the salmon and wash off the cure. Pat the fish dry and chill, uncovered, for 1 hour, to dry and firm the surface even more.

3. Meanwhile, place the strawberries and sugar in a bowl and stir to combine. Set aside for 30 minutes to macerate. Add the verjuice, olive oil, sugar snap peas and radishes and season. Mix gently.

4. To serve, cut the salmon into thin ribbons using a sharp knife, cover and chill until needed. Arrange the salmon ribbons on a serving platter or on individual plates. Spoon over a generous amount of the strawberry salad and its dressing. Finish with a few extra salmon ribbons and freshly ground black pepper

Find more recipe seafood recipes here. 

Photographs: Jan Ras 
Production: Abigail Donnelly
Food Assistant: Unathi Taffa