Ingredients
| SUMAC-CURED SALMON | |
| 175g sea salt | |
| 175g caster sugar | |
| 4 tablespoons sumac | |
| 1 tablespoon ground black peppercorns | |
| 330ml dry alcoholic cider | |
| ½ side salmon, skinned, boned | |
| PICKLED ASPARAGUS | |
| 1½ cups cider vinegar | |
| ½ cup caster sugar | |
| 1 tablespoon peppercorns | |
| ¾ bunch asparagus, woody ends removed | |
| CABBAGE & RADISH SLAW | |
| juice and zest of 1 orange | |
| 1 tablespoon white wine vinegar | |
| 1 red chilli, deseeded, finely chopped | |
| 1 red onion, halved, thinly sliced | |
| 300g cabbage, finely shredded | |
| 4 radishes, thinly sliced, cut into matchsticks | |
| 2 tablespoons chopped coriander | |
| MAPLE CHIPOTLE CRÈME FRAÎCHE | |
| 150g crème fraîche | |
| 1 teaspoon chipotle paste | |
| 1 teaspoon maple syrup | |
| 1 tablespoon extra virgin olive oil | |
| TO ASSEMBLE THE TACOS | |
| 3 frybreads (see recipe) |
A large focus of traditional Native Canadian cuisine was preserving the abundance of meat and fish. This flavoursome cure is a nod towards that tradition.
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Instructions
| 1. | SUMAC-CURED SALMON |
| 2. | In a large bowl, mix together the salt, sugar and spices. |
| 3. | Mix in the cider and stir to dissolve, then submerge the salmon in the brine. |
| 4. | Leave in the fridge for 3 days, flipping it over once a day. |
| 5. | Remove salmon from the brine and let it dry. |
| 6. | When ready to use, slice about 6mm thick for using on the frybread. |
| 7. | PICKLED ASPARAGUS |
| 8. | In a saucepan, combine the cider vinegar, caster sugar and peppercorns. |
| 9. | Bring the mixture to a boil, making sure the sugar is fully dissolved. |
| 10. | Place asparagus in a heatproof container and pour over the hot liquid. |
| 11. | Cool completely before chilling. Leave to sit for up to 3 hours or overnight before using. |
| 12. | CABBAGE & RADISH SLAW |
| 13. | Combine the orange juice, zest, vinegar, chilli and onion in a large bowl and mix with a pinch of salt. |
| 14. | Let it sit for 5 minutes to soften the onion. |
| 15. | Add the cabbage, radishes and coriander and toss well to combine. |
| 16. | MAPLE CHIPOTLE CRÈME FRAÎCHE |
| 17. | Put all the ingredients into a bowl and mix well to combine. |
| 18. | Season with a pinch of salt and pepper. |
| 19. | TO ASSEMBLE THE TACOS |
| 20. | Place nice piles of the dressed slaw on the bottom of the frybread and layer with spears of pickled asparagus and sliced salmon. |
| 21. | Drizzle with crème fraîche. |
Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain