TRADITIONAL BRITISH RECIPES
Home-cured salmon sandwich
Content provided by Frescalis, sandwich & salad delivery company | @frescalis
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ommon around the Baltic and brought to Britain by emigrating Jewish communities in the late 19th century, curing salmon was a technique that flourished when it was married with the superior quality salmon found in Scottish waters. Smoked salmon in particular was considered a luxury, served on canapés in the early 20th century drawing rooms of English high society. To this day, smoked and cured salmon remains synonymous with refined tastes, but these days you’re more likely to find it on that most British of dishes: the sandwich. It’s a winning combination on the menu at Frescalis, a venture launched this year by chef Ricardo Anza and British couple Catherine and Harry Balston in São Paulo. Instead of smoked salmon, Frescalis cures its own premium salmon in salt and sugar, followed by a dill and pink peppercorn rub that is then wedged into freshly baked ciabatta with a herby, yoghurt sauce. Try it out for yourself!
a layer of sliced pickles, and then the cured salmon on top. Mix the yoghurt with a drizzle of olive oil, salt and sliced basil and drizzle over the salmon. Add some slices of tomato, a sprinkling of dill and finish with lettuce and the top of the ciabatta. Enjoy!
monger to do this. Refrigerate until it’s time to prepare.
If you are feeling adventurous, why not have a go at curing the salmon yourself?
Spread the mixture over the fish on both sides, rubbing it in thoroughly. Wrap the cling film tightly over the fish and place a heavy object on top to keep it tightly wrapped.
Seasoning for the (dry) curing process Salmon sandwich ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆
Ciabatta Butter Whole yoghurt Basil Dill Pickles Tomato Cured salmon Curly lettuce Olive oil
Cut open the ciabatta and spread with butter. On the base, add a layer of lettuce,
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Dry curing consists of using a salt and sugar based mixture to remove liquid from the fish and thus preserve it, whilst also giving it a delicious herbal or spice kick. ◆ 25 g ground sea salt (do not use normal refined salt) ◆ 20 g sugar ◆ 2 packs of dill - chopped ◆ 5g whole pink peppercorns ◆ 3g whole black peppercorns First, choose a really good piece of salmon fillet. Skin the fillet or ask your fish-
Remove the fish and dry it with paper towels. Cover a roasting dish with cling film and place the fish on the cling film.
Refrigerate for 1 to 3 days, depending on how strong you want the cure to be. Wash off the cure with plenty of water. Use paper towels to dry the salmon well Place the salmon on a cutting board and slice the fish as thin as you can with a sharp knife. Serve it in a sandwich. Or we also love it with a leafy salad and a glass of white wine! ◼
British Society São Paulo | Fundação Britanica de Beneficência | Spotlight N° 130
