Recipe by Reuben Riffel
This elegant recipe combines the delicate flavour of vodka-cured salmon with the bold, zesty kick of a Bloody Mary-inspired salsa. Infused with fennel, black pepper, and a hint of chilli flakes, the salmon is perfectly balanced by a tangy, tomato-rich salsa enhanced with Banhoek Chilli Oil for a subtle warmth.
Served with toasted sourdough and a dollop of sour cream, it’s a sophisticated dish that’s ideal for sharing with friends and family, whether as a show-stopping starter or a light, festive main course.
FEEDS: 2-3
PREP TIME: 10 MIN
COOKING TIME: 10 MIN
INGREDIENTS:
For the Cured Salmon:
1 salmon fillet (roughly 200g)
¼ cup coarse sea salt
¼ cup brown sugar
1 tsp fennel seeds
1 tsp crush black pepper
1 tsp chilli flakes
1 tsp creamed horseradish
zest of 1 lemon
2 shots of Vodka
For the Bloody Mary Salsa:
1/2 cup passata
1 tbsp red wine vinegar
¼ cup olive oil
Banhoek Chilli Oil
1 tbs Worcestershire sauce
1 tsp celery salt
juice of half a lemon
1 tsp crushed black pepper
1 clove of garlic, grated
1 shot of vodka
200g fresh tomatoes, diced
2 celery stalks, diced
½ red onion, finely chopped
Sourdough bread and sour cream to serve
METHOD:
Combine the curing ingredients in a bowl and mix well.
Place the salmon into a vacuum bag and cover with the curing mixture.
Vacuum seal and place in the fridge for at least 3 hours to cure. If you don’t have a vacuum sealer, you can use a regular zip lock bag, but ensure that all of the salmon is covered with the curing mixture.
Combine the bloody mary dressing ingredients in a bowl and mix well.
In a bowl, add the tomatoes, celery and onions. Cover with the dressing and mix well.
Thinly slice the salmon and serve with toasted sourdough bread, a dollop of sour cream and place the bloody mary salsa on the side.
Enjoy with friends and family.
