Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.
This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavour twist add some genuine maple syrup to the salt/sugar mixture.
- Salmon fillets
- Brown Sugar
- Cut salmon into 1/2″ strips from fillets of salmon.
- In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
- Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
- Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.