nathan outlaw brandy cured salmon with yuletide slaw

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Nathan Outlaw brandy cured salmon with Yuletide slaw

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Nathan Outlaw cures salmon with brandy in this festive recipe. Serve with seasonal slaw for some welcome crunch – it’s the perfect Boxing Day main or alternative Christmas centrepiece.

Ingredients

1 side of wild or organic farmed salmon, about 1.5kg, skinned, pin-boned and trimmed

250g coarse rock or sea salt

250g caster sugar

150ml brandy

3 medium free-range egg yolks

1 tsp red wine vinegar

1 tsp English mustard

300ml light olive oil

1 red cabbage, finely shredded

400g brussels sprouts, shredded

280g jar silverskin pickled onions, left whole

3 eating apples, cored and sliced

4 satsumas, skin and pith removed, sliced into discs

100g dried cranberries

Juice 1 lemon

Directions

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Ingredients

Nathan Outlaw brandy cured salmon with Yuletide slaw

Ingredients

Directions

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