Salmon Cured with Elderflower Syrup

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spring 2010

Elderflower drinks and cordials can be quite subtle in flavour. Here I've used it as an alternative to the stronger aniseed flavours from Pernod and Dill that often accompany cured salmon dishes. I'm quite proud of the combination, it's aromatically floral yet lets the salmon still enjoy centre stage.

Salmon Cured with Elderflower Syrup
400 to 500 grams of extremely fresh Salmon fillet, skin removed
100 mls of Undiluted Elderflower cordial or Elderflower syrup
2 tablespoons of Vodka
The juice and zest of 1 lemon
1 teaspoon of sea salt flakes
freshly chopped Chervil and Chives

Place the salmon and plates you plan to serve the salmon in your refrigerator to chill for at least 1 hour.
In a small bowl mix together the Elderflower Cordial, Vodka, lemon juice and zest.
With a long sharp knife slice the cold salmon on a 45 degree angle as thin and even as you can.
Arrange the salmon slices onto the serving plates and sprinkle with sea salt and herbs.
Spoon over the dressing and leave for 5 minutes to "cure" before serving.

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