This is a stunning prepare-ahead starter or an impressive centrepiece for any dinner party. This IPA cured Scottish salmon with tangy grapefruit is elegant and fresh and extremely easy to make.
Place the salt, sugar, thyme leaves and grapefruit zest in a food processor and blitz.
Take a large deep tray that fits in the fridge. Cover the bottom of the tray with half of the cure mixture and then place the salmon on top with the skin side down. Cover the flesh side of the salmon with the rest of the cure mixture then cling film. Place the salmon in the fridge and leave for 12 hours.
After 12 hours pour the beer over the salmon. Leave in the fridge for 3-4 days, turning the salmon every 12 hours.
Thinly slice the grapefruit and place in the tray with beer. Do not allow the grapefruit to touch the salmon as it will burn flesh. Leave for one more day.
Remove the salmon from the tray, wash off the cure with cold water and dry well. Wrap the salmon in cling film and keep refrigerated until required.
Thinly slice the salmon and serve with a tomato and red onion salad and a drizzle of good rapeseed oil.
1 side Scottish salmon, skin on, descaled and pin bones removed