Henderson’s & Black Treacle Cured Salmon

Taken from our very tasty Henderson’s Relish Cook Book, this recipe teaches you how to create a version of gravlax. Don’t be put off by the curing process; it’s far easier than you’d think!


For the dry cure
1kg organic salmon fillet, skinned
60g caster sugar
40g Maldon sea salt
1 star anise
5 peppercorns

For the wet cure
200ml Henderson’s Relish
330g black treacle
100g caster sugar
1 lemon, juiced
1 lime, juiced
1 orange, juiced

For the garnish
1 loaf rye bread
1 lemon


For the dry cure

This dish requires the freshest salmon you can get. Remove the skin and any pin bones from the salmon.

Mix the caster sugar, sea salt, star anise and peppercorns together in a bowl.

Dry the salmon with a cloth and place half the salt/sugar mixture on a baking tray. Lay the salmon on top then cover with the remaining mix. Leave to cure for 5 hours.

Once cured, remove the salmon and wash under cold water to remove all the salt/sugar mixture.

For the wet cure

Mix the Henderson’s Relish, black treacle, caster sugar, lemon, lime and orange juice in a bowl with a whisk.

Once mixed, place the salmon side in a deep container and pour over the wet cure, covering the fish.

Leave covered in the fridge for 2 days turning the fish in the cure every 12 hours.

When cured, the outer flesh will have taken on the colour and flavour of the Henderson’s Relish, but when you slice into the fish, you can see its lovely bright pinky-orange colour.

After the 2 days, remove the fish from the cure and pat off any excess. Discard the cure and refrigerate the fish until needed.

To serve, slice the salmon at an angle, as thinly as possible. Place 5-6 thin slices of the salmon on each plate then serve with a wedge of lemon, a few slices of rye bread, and garnish with micro-herbs.

Enjoy with (very impressed) friends!