29, September 2020

Shingleback Chardonnay cured King Salmon

Shingleback Chardonnay cured King Salmon - recipe by Chef Horst, from Shingleback WineFood

Ingredients – Serves 8

• 500ml Shingleback Chardonnay, - that's one whole bottle! one glass for the cook the rest is about 500ml and needs to be reduced
• 50g sea salt
• 100g sugar
• 1/2 teaspoon white whole peppercorn
• 1/2 teaspoon whole cloves
• 1/2 teaspoon juniper berries
• 1/2 teaspoon caraway or cumin seeds
• 2 teaspoon fennel seeds
• peel (zest skin only) of 2 lemons
• 1 lime for final seasoning
• 700g very fresh Atlantic salmon fillet belly trimmed - for entree size, (will need more if main course)

Method

1. Reduce chardonnay by boiling down to 3 shot glasses (about 70ml)
2. Crush peppercorn and spices using mortar & pestle or spice grinder
3. Add salt, sugar and lemon zest and grind, than mix all ingredients together to produce your curing mix
4. Sprinkle a thin layer of curing mix on a tray and place salmon skin side down on top
5. Cover the salmon fillet about 1 mm thick with curing mix
6. Drizzle the Chardonnay reduction on top and refrigerate for 24 hours
7. Take the cured salmon out of the curing liquid - quick rinse spices off and dry with kitchen towel
8. Season with fresh pepper and lime zest, (dill optional) slice as thin possible

Enjoy this traditional Swedish recipe here in McLaren Vale!

To serve

• any lettuce salad & cucumber
• lime, dill & mustard aioli
• fresh bread
• Chardonnay!

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