- 80g rock salt
- 500ml water
- 1 x 500g salmon fillet
- 300ml pure Canadian maple syrup (preferably golden colour for its delicate flavour)
- 1 large bunch dill chopped
- 5g croute or toasts (2-3 per serving)
- Mix the salt and water to make brine.
- Soak the salmon fillet in the brine for 15-30 mins.
- Remove and dry with a cloth. Place in a container and cover with maple syrup and cure in the fridge for 6 hours, turning halfway through the process.
- Remove and place on a tray and top with chopped dill.
- Place cured salmon on a croute or biscuit with grain mustard or topping of your choice.
This six-hour cured salmon is bursting with flavour. Delicate-tasting maple syrup infuses the fish, adding a subtle sweetness that strengthens the longer it cures. Serve this delicious Christmas salmon as a starter with lemon and dill, topped with a paprika and maple sour cream.
If you like the look of this maple salmon, make sure to check out our other canapés.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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