Guinness cured salmon

The first Guinness recipe I tried wasn't very good but I wasn't going to quit on my favourite beer. The only beer I drink, really.
This recipe comes from the Guinness Storehouse in Dublin. 
I have never cured fish so this was my first attempt. It worked and it's very good. I have been shamelessly nibbling slices of cured salmon every day.

Serves: 5 persons (main) or a lot of people (starter).

Ingredients:
  • 1kg fresh skinless salmon
  • 2 lemons, zest and juice
  • 1 lime, zest and juice
  • 30g coriander seeds
  • 50g dill
  • 100g salt
  • 50g sugar
  • 1 bottle of Guinness Foreign Extra (couldn't find this one so used Guinness Original Extra)

 Method:
  1. Place all ingredients in a blender and liquidize.
  2. Pour mixture over the salmon and cure in the fridge for no less than 48h making sure to turn the salmon every 12h. I learned that the container with the salmon shouldn't be completely closed as the fish must release gas whilst curing and it kept overflowing the mixture on the fridge shelf. After 24h of cleaning mess, I left the container lid just placed on top of the container without sealing and the mess was finally over.


  3. Once the salmon is cured, remove from the container and clean with kitchen paper.
  4. Slice thinly and at an angle.

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