Photo: ©Nielsen Massey
- 2 tsp Nielsen Massey vanilla bean paste
- 300 g raw salmon fillet
- 250 ml vodka
- 2 tsp rock salt
- 2 tsp light muscovado sugar
- Wholemeal toasted bread to serve
- 1 tbsp mini capers, chopped
- Freshly ground pepper
- 1 tbsp fresh chopped dill
- Drizzle of olive oil
- Half a lemon
Rub the vanilla bean paste all over the salmon.
Place the salmon in a deep dish and pour over the vodka. Cover with clingfilm and put in the fridge to marinade for a minimum of 4 hours.
Meanwhile, using a pestle and mortar grind together the salt and muscovado sugar.
After 4 hours drain the marinade from the bowl and rub the salt and sugar mixture into the flesh of the salmon. Cover and place in the fridge for 24 hours. During this time the salt will extract liquid from the fish.
Rinse the marinated salmon under cold running water and pat dry with kitchen paper. Then, using a sharp knife, slice the fillet into thin slices.
Arrange slices of salmon on small pieces of toasted bread. Sprinkle a few capers, pepper and some fresh dill over the top.
Just before serving, squeeze the lemon over these little tasty treats and drizzle over a little olive oil.