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Sugar-Cured Salmon with Melba Toast

Sugar-Cured Salmon with Melba Toast
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Sugar-Cured Salmon with Melba Toast

Enjoy for entre, main, lunch or dinner. Easy to make and absolutely delicious.

Prep Time 20 minutes minutes + 2 Days curing
Cook Time 10 minutes minutes
Serves 8Serves 8
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Ingredients

  • 1/2 cup chopped dill, plus extra sprigs, to serve
  • 1/4 cup sea salt flakes, plus extra
  • 1/4 cup Coles White Sugar
  • 2 Tasmanian Atlantic Salmon fillets, skin on, pin boned
  • 1/2 Coles Bakery Rustic White Sourdough Baguette
  • 2 tbsp Coles Extra Virgin Olive Oil
  • 250 g Coles Lite Sour Cream
  • 100 g cornichons

Method

  1. Combine dill, salt and sugar. Rub dill mixture all over salmon. Place 1 piece of salmon, skin-side down, on a large piece of plastic wrap. Top with remaining salmon, skin-side up and wrap tightly in plastic wrap to enclose.
  2. Place in a shallow dish and top with a chopping board or large plate and press down with weights, such as cans. Refrigerate for 1 day. Turn salmon over, replace the board and weights, and refrigerate for another 1 day.
  3. Meanwhile, to make Melba toast, preheat oven to 180°C or 160°C fan. Thinly slice baguette and arrange on a baking tray. Brush with oil and sprinkle over extra sea salt. Bake for 10 mins, or until crisp and golden. Allow to cool and store in an airtight container until ready to serve
  4. Drain salmon and rub off any excess salt and sugar. Using a sharp knife, thinly slice salmon. Spread sour cream over Melba toasts, top with salmon and extra dill sprigs and serve with cornichons. It may take two days to cure the salmon, but don’t let this turn you off. The end result is really worth the wait.

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Measurement Converter
  • Temperature
  • Weight
  • Liquid
  • Length
C
to
0C = 0F
Gas Celsius Fahrenheit
1/4 107 225
1/2 121 250
1 135 275
2 148 300
3 162 325
4 176 350
5 190 375
6 204 400
7 218 425
8 232 450
9 246 475
G
to
0G 0OZ
Kilos Grams Pounds Ounces
0.05 50 0.11 1.76
0.1 100 0.22 3.53
0.15 150 0.33 5.29
0.2 200 0.44 7.05
0.25 250 0.55 8.82
0.3 300 0.66 10.6
0.4 400 0.88 14.1
0.5 500 1.1 17.6
0.75 750 1.65 26.5
1 1000 2.2 35.3
1.25 1250 2.76 44.1
1.5 1500 3.31 52.9
1.75 1750 3.86 61.7
2 2000 4.41 70.5
ML
to
0ML 0TBSP
Litres MM Pints Floz Tbsp Tsp
0.05 50 0.09 1.76 3.33 10
0.1 100 0.18 3.52 6.67 20
0.15 150 0.26 5.28 10 30
0.2 200 0.35 7.04 13.3 40
0.25 250 0.44 8.8 16.7 50
0.3 300 0.53 10.6 20 60
0.4 400 0.7 14.1 26.7 80
0.5 500 0.88 17.6 33.3 100
0.75 750 1.32 26.4 50 150
1 1000 1.76 35.2 66.7 200
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
MM
to
0MM
0FT
Metres CM Feet Inches
0.05 5 0.16 1.97
0.1 10 0.33 3.94
0.15 15 0.49 5.91
0.2 20 0.66 7.87
0.25 25 0.82 9.84
0.3 30 0.98 11.8
0.4 40 1.31 15.7
0.5 50 1.64 19.7
0.75 75 2.46 29.5
1 100 3.28 39.4
1.25 125 4.1 49.2
1.5 150 4.92 59.1
1.75 175 5.74 68.9
2 200 6.56 78.7
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