Finding a cure – my first Twitter recipe
December 7, 2009
I try not to hang round on Twitter too often, as whole days can whiz by while I’m distracted by shiny baubles, but sometimes you can find gold there – like this easy wasabi & sake cured salmon.
It’s my first Twitter recipe – I’ve been resisting actual Twitter recipe providers, as I don’t think I’d ever get my head around all the acronyms they’d need to jam any decent recipe into 140 characters.
This is basically gravlax without the dill, with a Japanesy twist. Virginia, a brilliant web designer and food blogger, tweeted that she was making this dish, and I asked her for the recipe.
It’s so simple she could tell me with just a few tweets, but she also tells me it’s a Nigella Lawson original, so I also Googled around to find it available here, called ‘gravlax sashimi‘.
But if you can’t be bothered clicking away, just read on – preparing the whole thing takes about ten minutes max, and then it’s just a matter of waiting for the cure.
The recipe here says you can leave for up to five days, which I did because we were out for a couple of nights in a row after the third day. Yesterday I unveiled and sliced the salmon up and it is delicious.
It’s like gutsy-flavoured smoked salmon, and very silky, with the faintest wasabi tinge in the flavour. Too good. I am going to make batches of it to have on hand for Christmastide nibbles …
1. Mix 1 tbs wasabe, 3tbs caster, 1.5tbs sake, 3tbs salt into a paste.
2. Smear over both sides of a 500g salmon fillet.
3. Cover fillet & dish closely in cling wrap (tucking round the fish) and leave for three days, weighted with cans or jars or something. ‘Slice thinly and serve with other awesome things,’ as Virginia says.
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