JustBe Loved tea cured salmon
with celeriac remoulade
Cure the salmon by mixing salt, sugar, lemon juice, zest and tea. Spread half onto a tray, place the salmon on top and cover with the rest of the mix. Wrap the tray and place in the fridge for 72 hours. Remove, rinse the salt mix off and pat dry. Cut into thin slices.
Remoulade: peel celeriac, cut into thin slices then cut each slice as finely as you can. Place into a bowl, add mayo, mustard, seasoning, lemon juice and mix.
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