3 thick salmon steaks (without any skin)
50 gr sea salt
50 gr sugar
a teaspoon of crushed red peppercorns
juice of a lime, a lemon and an orange
200 ml henderson's relish(it may be our Sheffield bias, but I have tried this with Worcertershire sauce and it is just not the same)
80 gr sugar
2.5 tablespoons of black treacle
Mix the sea salt, sugar and crushed red peppercorns. Cover the bottom of a flat deep tray with half of this mixture. Put the salmon steaks on top and cover with the remaining salt-sugar mixture. Cover with cling film and let it all rest in the fridge overnight.
The following day wash the salmon steaks to get rid of the salt and sugar. Mix all the other ingredients whisking them well. Put the salmon steaks in a deep container and pour over the liquid. Let it rest for 12 hours (in the fridge) on one side, then turn them around and let them rest for another 12 hours (if you leave it in the marinade longer the marinade flavour becomes too powerful) .Cut it into thin diagonal slices when you serve it.
You need (for two people)
- 2 gem lettuce or a quarter of an iceberg lettuce, chopped very thinly
- 1 avocado (in small cubes)
- 60 gr of bacon (in small cubes)
- 1 egg (in small cubes)
- 2 tomatoes(deseeded and chopped in to small cubes)
- 60 gr blue cheese ( in small cubes)
- 80 gr chicken (in small cubes)
And for the sauce:
-two table spoons of mayonnaise (either our 'two minutes mayonnaise sauce or any shop bought one)
- clove of garlic (minced)
- a pinch of salt
- a pinch of chopped parsley, a pinch of chopped dill and a pinch of chopped chives (or any combination of these)
- a tablespoon of sour cream
- 200 gr of buttermilk ( of 75 ml of greek yogurt mixed with 125 ml of milk - if you want it runnier add more milk)
- a teaspoon of lemon sauce
Mix all the salad ingredient. Separately mix all the sauce ingredients. Pour the sauce over the salad, mix well and eat.
My children often complaint when I serve salad.
Let me rephrase that: my children often complaint, period.
When it comes to salads, they tend to eat it better if they help to make it.
Blue cheese is one step too far though.