Strawberry and Rosè Cured Salmon

Welcome spring with this whimsical strawberry-cured salmon dish! It’s simpler than it sounds! Be sure to serve it with your favourite Rosè, MCC or Sauvignon Blanc.


Cooking Methods

  • Pickling
  • Curing




For The Cured Salmon

    800g salmon fillet
    500g Food Lover’s Market strawberries, trimmed and halved
    Zest and juice of 2 limes
    250ml (1 cup) rosè wine
    375ml (1 ½ cup) coarse salt
    Fresh fennel, to garnish

For The Salad

    300g Food Lover’s Market strawberries
    250g Food Lover’s Market blueberries
    1 baby red cabbage, shredded
    ½ red onion, sliced
    1 red pepper, julliene
    125ml (1/2 cup) mixed sprouts

For The Lime And Rosè Vinaigrette

    60ml (1/4 cup) Food Lover’s Market Blended Seed and Extra Virgin Olive Oil
    10ml (2 tsp) lime juice
    30ml (2 Tbsp) rosè wine
    15ml (1 Tbsp) Food Lover’s Market honey
    Zest of 1 lime
    Salt and black pepper, to taste


For The Cured Salmon

    Place the salmon fillet in a deep tray. Place the strawberries into your blender or use a stick blender and pureè the strawberries.
    Mix the strawberry pureè, lime zest/juice and rosé together and pour over the salmon. Now pack the coarse salt tightly on the salmon and gently spoon over some of the strawberry mixture but be careful not to wash away the salt.
    Cover the dish with cling film and refridgerate for 6 hours or overnight.
    Once the salmon is cured, rinse the fillet well, pat dry with kitchen paper and thinly slice the salmon with a very sharp knife.

For The Salad

    Trim the strawberries and cut into quarters, also halve some of the blueberries. Mix all ingredients together in a salad bowl.

For The Lime And Rosè Vinaigrette

    Combine all ingredients in a jar and shake until emulsified. Drizzle over the salad right before serving.

To Assemble

    Serve the salad and Vinaigrette alongside the salmon garnished with lime, fresh strawberries and fresh fennel.


While listed at 5 hours cooking time, this simply represents the curing time, so sit back, enjoy a sip of MCC!

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