April 8th, 2012
From the book The beerbistro Cookbook . © 2009, by Brian Morin and Stephen Beaumont. Photography by Mike McColl. Published by Key Porter books. Reprinted with permission of the publisher.
In a large, shallow roasting pan just big enough to hold the salmon, place fish, skin side down, and cover completely with the Salmon Cure, making sure to distribute it evenly. Cover and place the pan in the refrigerator for 12 hours.
Remove from the refrigerator and gently pour beer over fish, taking care not to wash off crust. Cure for a further 24-36 hours in the fridge.
Remove salmon from beer and rinse off the cure. Pat dry and slice thinly to serve or wrap in plastic wrap and return to refrigerator for up to a week.
To make cure, in a bowl, mix together all ingredients. Use immediately or store in a sealed jar in the refrigerator for up to 1 month.