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Nobilo Wines | Cured Salmon Recipe

Cured Salmon

Pairs well with Nobilo Sauvignon Blanc

Salmon is a great fish to work with when served cured and sliced. This dish is about contrast, the richness of the salmon is cut by the wonderful acidity in the Nobilo Marlborough Sauvignon Blanc, yet the soft herb dressing highlights the herbaceousness of the wine.


Cured salmon with soft herb dressing, potato & karengo salad, salmon caviar.


  • 80g white sugar
  • 80g cup fine salt
  • 500g fresh salmon filet
Soft herb dressing
  • 1 cup picked soft herbs (parsley, basil, chervil, coriander, dill)
  • 80ml grape seed oil
  • 1 egg yolk
  • 1 tsp chardonnay vinegar
  • A pinch of salt


To prepare the salmon
  1. Combine the sugar and salt, mix well.
  2. On a sheet of tin foil sprinkle down half the mix then place the salmon on top, then cover with the remaining mix.
  3. Wrap the foil to seal in the salmon and leave in the fridge for 24 hours to cure, turn the salmon after 12 hours.
  4. Gently wash the salmon under cold water, pat dry then cut thin slices ready to present.
Soft herb dressing
  1. Boil the soft herbs in salted water for 2 minutes and then blanch.
  2. Drain well then squeeze out as much moisture as possible.
  3. Place in a jug blender with the grape seed oil and stir until till completely combined.
  4. Whisk the egg yolk and vinegar together then slowly add the herb oil to the yolk mix whilst whisking to form a smooth dressing.
  5. Place dressing in a squeezy bottle.
To serve
  1. Arrange salmon slices on a square plate.
  2. Squeeze the soft herb dressing over the salmon, scatter the potato dice on top and sprinkle on the karengo (red seaweed).
  3. Lastly serve the salmon caviar dotted over the salad.

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