Name: Bloody mary cured salmon brunch
Prep time: 30 min
Total time: 30 min
Yield: Serves 10
Ingredients: 1 tsp mustard seeds; 1 tbsp celery seeds; 2 tsp black peppercorns; 40g sea salt flakes; 40g celery salt; 30g light muscovado sugar; Finely grated zest 1 lemon; 2 tbsp grated horseradish (from a jar); 80ml vodka (optional); 750g side salmon; 75g unsalted butter; 1 tbsp Worcestershire sauce; 1 tbsp whole milk; 100ml white wine vinegar; 1 tsp caster sugar; ¼ tsp Tabasco, or to taste; ½ tsp pink peppercorns, lightly crushed; 1 cucumber, shaved into ribbons; Focaccia loaf; 6 soft-boiled eggs (cooked for about 6½ minutes); Bloody mary cocktails; Butter mould (optional)

Bloody mary cured salmon brunch

This gorgeous brunch spread is inspired by the classic brunch cocktail, the bloody mary. Here’s why we love this spectacular cured salmon… Bloody Mary flavours: The salmon is cured using flavours taken from the drink; celery seeds, black pepper, lemon zest, horseradish and vodka. Irresistible accompaniments: Keep the bloody mary theme going, and serve the salmon with tabasco pickles, and soft-boiled eggs with dipping salt and Worcestershire sauce butter for spreading on good bread. Make-ahead marvel: This dish is a dream to serve as a brunch as the salmon and butter can all be made the day before – then on the day you need to start the pickles 1 hour before serving and cook the eggs. Loved this dish? Browse more showstopping salmon recipes.

Serves10

Hands-on30 min

DifficultyEasy

Method

Begin by curing your salmon 24-48 hours before you want to serve it. Toast the mustard seeds, celery seeds and peppercorns in a hot dry pan for around 30 seconds until fragrant. Wait until cooled, grind using a pestle and mortar, then stir in both salts, the sugar and lemon zest. Scoop out 1 tbsp and set aside in a small bowl to serve alongside the soft-boiled eggs.

If the fish has the thinner belly piece attached, slice it off as it will become too salty to eat [See Don’t Waste It]. Sprinkle half the cure mixture over a salmon size area in the base of a large, non-reactive tray [See Know-how]. Spread half the horseradish over the skin-side of the salmon, then put skin-side down on the cure. Pour over the vodka, then spread the remaining horseradish over the top and sprinkle with the remaining cure. Cover with baking paper, weigh down with a chopping board topped with heavy things (tins of tomatoes, beans etc) and put in the fridge to cure for 24-48 hours. The longer the cure, the stronger the flavour and firmer the fish will turn out.

To make the butter, simply whisk the softened butter with the Worcestershire sauce, milk and a pinch of salt flakes until combined and the butter is soft and fluffy. Some of the liquid will start to leach back out slightly, so wrap the butter in strong kitchen paper or a J-cloth to dry it back out (or if you’re using a butter mould, fill it using a spatula) and refrigerate to firm up. Half an hour before serving, take the butter out of the fridge – turn it out of the moulds – and let it come part way back to room temperature before serving.

The cucumber pickle is a very quick pickle, so it can be made fresh. Heat the vinegar with 50ml water, the sugar, Tabasco and crushed peppercorns along with a pinch of salt until dissolved, then leave to cool. Add the cucumber ribbons no more than an hour before serving. Boil the eggs for 6½ minutes, then plunge into cold water to keep the yolks runny. Peel, halve and arrange on a serving plate with the reserved dipping salt.

After curing, rinse the fish with cold water to wash off the cure. Pat dry with kitchen paper towel, slice finely and transfer to a serving platter. Serve with the bread, butter, pickles, eggs and of course bloody marys.

Per serving (Serves 10)

Calories

341kcals

Fat

23g (7.3g saturated)

Protein

23g

Carbohydrates

11g (1.3g sugars)

Fibre

1.1g

Take your entertaining aesthetics to new heights by getting yourself a silicone butter mould. We used this cute rose shape, available here.