Tequila and Lime Cured Salmon

1. Prepare the cure mix: In a bowl, combine the Fish Cure with El Jefe seasoning as well as the tequila, triple sec and lime.

2. Cure the salmon: Lay the salmon skin side down on a large tray. Rub the mix directly onto the flesh of the salmon, massaging gently and evenly, making sure to press it in firmly to ensure you pack as much flavour in as possible.

3. Curing time: Cover the salmon with cling film, place a heavy tray or board on top to weigh it down, and refrigerate. Allow the salmon to cure for around 8 hours (or overnight if you prefer a stronger flavour and firmer texture).

4. Rinse and dry: Once cured, rinse the salmon under cold water to remove the excess curing mix. Pat dry and transfer to a clean tray.

5. Slice and serve: Using a sharp knife, slice the salmon thinly at an angle, revealing the vibrant beetroot hue. Garnish with fresh dill and serve with lemon wedges, a drizzle of olive oil, crusty bread or crackers.

A&O Tips:

• Pair with a shot of tequila or a margarita to elevate the experience!
• Serve the cured salmon on a charcuterie board with pickled veggies and cream cheese for a bold appetiser.
• The leftover salmon keeps well in the fridge for up to 3 days and can be used in salads or wraps.