Post by marlaoh on May 28, 2003 6:26:24 GMT -6
Homemade Cured Salmon
1.5 # yield
1.75 # Filet of Salmon, skin on & pin bones out
1 C Kosher Salt
1/4 C Granulated Sugar
1 ea Lemon, Zested
1 oz Fresh Herb, thyme or dill
1 tsp Cracked Black Pepper
In a bowl combine the salt, sugar, lemon zest, herbs & pepper and grind everything together with your hands.
Using a sharp knife or razor blade make several slash marks in the skin of the salmon.
Place the fish on a lint free towel skin side up. Rub about 1/4th of the salt mixture into the slash marks and flip the salmon over. Top with the remaining salt mixture and wrap it up with the towel.
Refrigerate for about 12 hours, then rinse the fish under cold water to remove any excess cure. Place back in the refrigerator, uncovered, for about 4 hours more. This helps to finish drying the salmon.
It is now ready to thinly slice off of the skin and serve.
Accompaniments:
Creme Fraiche/Sour Cream, Red Onion, Chives, Capers, Hard Cooked Eggs, Blinis, Potato Chips
1.5 # yield
1.75 # Filet of Salmon, skin on & pin bones out
1 C Kosher Salt
1/4 C Granulated Sugar
1 ea Lemon, Zested
1 oz Fresh Herb, thyme or dill
1 tsp Cracked Black Pepper
In a bowl combine the salt, sugar, lemon zest, herbs & pepper and grind everything together with your hands.
Using a sharp knife or razor blade make several slash marks in the skin of the salmon.
Place the fish on a lint free towel skin side up. Rub about 1/4th of the salt mixture into the slash marks and flip the salmon over. Top with the remaining salt mixture and wrap it up with the towel.
Refrigerate for about 12 hours, then rinse the fish under cold water to remove any excess cure. Place back in the refrigerator, uncovered, for about 4 hours more. This helps to finish drying the salmon.
It is now ready to thinly slice off of the skin and serve.
Accompaniments:
Creme Fraiche/Sour Cream, Red Onion, Chives, Capers, Hard Cooked Eggs, Blinis, Potato Chips