Alive and Cooking
 

Slammin’ Salmon

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Ingredients

1.5 kg smoked salmon
3 limes, juice and zest
2 ½ heaped tbsp. sea salt flakes
2 ½ heaped tbsp. caster sugar
150 ml tequila

Method

In a bowl, combine the lime zest, salt and caster sugar. Stir thoroughly.
In a dish long enough to fit the whole salmon, layer the bottom with slices of limes. Place the salmon on top. Pour over the tequila, then sprinkle the dry mixture over the top. Cover with cling film and pop in the fridge for 24 hours minimum. Turn half way through.

Slammin’ Salmon