James Cochran’s Treacle-cured Salmon


James Cochran, Head Chef of B.Y.O.C Soho ft James Cochran has created a zesty treacle-cured salmon that’s both beautiful and impressively tasty.

800-1kg salmon fillet/skinned
100g black treacle
50g English mustard
25g fennel seeds
50g rock salt
Zest of 1 lime/lemon

1 Mix all of the ingredients together and evenly spread it over the salmon fillet.
2 Wrap it in cling film and refrigerate for 48hrs.
3 Remove the cling film and wash off the cure mix. Pat the fillet of salmon dry.
4 Slice the salmon and serve

Recipe courtesy of James Cochran, Head Chef of B.Y.O.C Soho. Click here to find out more.

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