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Begin by blitzing up all the cure ingredients and pat the mixture evenly and generously over the skin of the salmon.  Wrap the salmon tightly with cling film and leave overnight or for a minimum of 12 hours. Next remove cure from the salmon and rinse the fish. Spread over the creamed horseradish then roll in the finely chopped herb mix allowing to rest for another or hour or two to allow the flavours to infuse into the salmon. Serve thin slices of the salmon with, fresh bread or my favourite nut loaf.