Cider has always been synonymous with Cornwall. It’s the perfect pairing for homemade Cornish pasties, refreshing after a long day on the beach and it’s even great to cook with.
Based on the outskirts of Liskeard in Cornwall, Cornish Orchards create their award winning premium ciders, using traditional craft practices, produced to modernand exacting standards.
The lovely bunch at the Orchards have shared this quick and delicious recipe with us, we think it would make for a perfect starter on Christmas Day. Enjoy!
You will need:
For one side of salmon, skin on
600ml Cornish Orchards Wassail Mulled Cider
4 x small beetroots, blended
10 tbsp curing salt
2 tbsp sugar
- Mix ingredients together to form a loose cure
- Tightly pack onto flesh side of salmon with cling film
- Weigh down with kitchen weights (not too heavy to damage fish) and refrigerate overnight (or for at least 12 hours)
- Remove cling film and scrape off cure, then slice to serve.
Recipe courtesy of Steven Rudd, Chef Lecturer/ Course Manager at Academy Nathan Outlaw at Cornwall College