| Yield | 6 |
|---|---|
| Prep Time | 30 minutes |
| Country | Scandavia |
| Meal | Appetizer/Small plate |
| Yield | 6 |
|---|---|
| Prep Time | 30 minutes |
| Country | Scandavia |
| Meal | Appetizer/Small plate |
When it comes to salmon, larger, fattier filets from bigger Yukon and Copper River salmon are good portioned and grilled. Smaller filets can be kept whole, trimmed, and then cured—a process that is sure to thrill the bagel and bialy lover in all of you. Once you have a cured piece of salmon in your house, it can be sliced and served in the morning with scrambled eggs and crème fraîche, as a sandwich stalwart, in a salad, as part of a warm-weather "cold" dinner, or out on a buffet for friends to nosh on.
The preparation time is minimal, but the curing takes about three days.
Combine all ingredients except the salmon to make a paste.
Lay the salmon skin-down in a nonreactive pan and cover with the herb paste, patting it on evenly over the entire length of the fish. Wrap the pan with plastic wrap and place on a level shelf in the fridge for 48 hours.
Remove salmon from the pan, discard any liquids that have accumulated, gently wipe the paste from the fish with a damp rag, and discard the paste. Wrap salmon in plastic wrap and refrigerate for 12 hours to “rest."
Unwrap fish and slice on a 45-degree angle in thin slices, then serve with herbed crème fraîche, lemon wedges, and buttered toast.