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Cured salmon recipe

Orange and cranberry-cured salmon recipe

Head Chef Kris Currie’s orange and cranberry-cured salmon makes an ideal dinner party starter (as you can prepare it all ahead), as well as being a perfect party piece.

Don’t fancy get creative in the kitchen? Our orange and cranberry-cured salmon will be on the menu until the end of January 2020.

Orange and cranberry-cured salmon, fennel, sea herbs

Serves 15, requires 24 hours preparation


For the salmon
1 side of Scottish salmon (approx. 1kg), pin-boned and skin removed
150g Maldon salt
150g table salt
100g caster sugar
1 orange, zested then thinly sliced
1L cranberry juice
300g frozen cranberries

For the glaze
300ml cranberry juice
50g cranberry sauce
1 star anise
1 orange, juice only
70g caster sugar

For the garnish
1 fennel bulb, thinly sliced
5 oranges, 1 juiced and 4 segmented
70g dried cranberries
A few springs of sea rosemary (or any salty sea herb, if you can’t get hold of this)
A few springs of rock samphire


For the salmon
1. In a saucepan, reduce the cranberry juice, frozen cranberries and orange zest until it reaches a compote-like consistency. Set aside to cool.
2. Rub both of the salts and sugar together until well mixed and generously cover the salmon until you can no longer see any pink.
3. Layer the thin slices of orange on top of the salt. Completely cover with the cold cranberry compote, then wrap in cling film and refrigerate for 24 hours.
4. After 24 hours, wash off all of the cure mixture and pat the salmon dry. Slice on the angle and then lightly brush with the glaze.

For the glaze
1. Reduce all of the ingredients on a low heat in a heavy-bottomed pan until syrup like. Pass through a sieve and set aside to cool.

For the garnish
1. Marinate the thinly sliced fennel in the juice of one orange, a pinch of salt and the dried cranberries overnight.
2. Once marinated, drain the mixture so you are just left with the fennel and cranberries.

To assemble
1. Place the glazed salmon on one side of the plate.
2. Add three orange segments per plate and dress with the marinated fennel and cranberries.
3. Garnish with the sea rosemary and rock samphire.

This salmon would also work perfectly as a Christmas party canapé with some crème fraîche on a blini.