Cured Salmon

Curing your own salmon couldn’t be much easier. It’s really impressive and is a perfect excuse to make these light and fluffy blinis. Everything needs prepping ahead so it’s ideal for a dinner party. The longer you leave the salmon the better the flavour, so try and resist the temptation to jump in too soon!


  1. Mix salt, sugar, lemon rind, pepper and dill in a bowl.
  2. Check salmon for stray bones. Pull out using tweezers.
  3. Lay fish skin-side down on a bit of cling film that’s big enough to wrap it up in. Spread salt mix evenly over salmon.
  4. Wrap completely. Sit fish on large dish or tray. Slap a chopping board on top and then weights or tins to compress it.
  5. Leave in fridge for 2-3 days to cure, water will seep out but the tray will catch it. Ready to eat? Wipe off the cure. Slice thinly on an angle, cutting the salmon off the skin, with a sharp knife.


  1. Boil spuds for 10-15 minutes or till soft. Drain. Mash until really smooth. Allow to cool to room temperature. Sift the flower into it. Add eggs a bit at a time using a wooden spoon/ whisk to make a thick smooth batter.
  2. Heat milk and cream in a small pan until hot but not boiling. Beat/whisk very slowly into the batter.
  3. Whisk the extra whites until soft and huge. Fold into batter with a metal spoon.
  4. Heat a bit of oil and butter in a large pan. When hot, drop large tablespoons of mix to cook for 1-2 minutes each side till browning and cooked through.
  5. Cover and keep warm until all are done.
  6. Plate salmon, blinis and serve with a mayo combined with a little dijon mustard & dill mixed in. Enjoy!

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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