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Sugar-Cured Salmon With Melba Toast

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“From one of national supermarkets as their Christmas special, so have included it in the Christmas catergory. This is a recipe you have to plan for as there is a 48 hour curing period (I have included this as part of the cooking time as there is no other cooking).”
31hrs 50mins

Ingredients Nutrition


  1. Combine dill, salt and sugar and rub dill mixture all over slamon and then place 1 piece of salmon, skin side down on a large piece of plastic wrap and then top with remaining salmon skin side up and wrap tightly in plastic wrap to enclose.
  2. Place iun a shallow dish and top with a chopping board or large plate and press down with weights, such as cans and refrigerate for 1 day and then turn salmon over, replace the board and weights and refrigerate for another 1 day.
  3. Meanwhile to make Mela toast, preheat oven to 180C or 160C fan force.
  4. Thinly slice baquette and arrange on a baking tray, brush with oil and sprinkle over extra sea salt and bake for 10 minutes or until crisp and golden and then allow to cool and store in a airtight container until ready to serve.
  5. Drain salmon and rub off any excess salt and sugar and using a sharp knife, thinly slice salmon.
  6. Spread sour cram over Melba toasts, top with salmon and extra dill sprigs and serve with cornichons.

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