Fillet of Salmon Cured with Coriander Seeds and Chives

Serves 6


  • 1/4 cup coarse salt
  • 1/4 cup sugar
  • 1/3 cup coriander seeds, coarsely
  • ground
  • 1/3 cup peppercorns coarsely ground
  • 1/3 cup chives, chopped
  • 500 salmon fillet, 2 inch thick

To Serve:

  • 1 packet melba toast
  • 1/4 cup sour cream
  • 1 tbsp chives, chopped


  1. Mix together the salt, sugar, peppercorns, coriander seeds, and chives.
  2. On a platter, lay half the salt mixture then place the salmon fillet on top, cover with remaining salt mixture.
  3. Tightly cover with cling wrap and refrigerate for 6-7 hours.
  4. With a soft cloth, whip off the salt mixture from the salmon, refrigerate for a further 15 minutes before slicing.
  5. Slice very thing lengthwise, place on melba toast, drizzle with sour cream and sprinkle on chives.

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