Because this is the time of year when a lot of us are hosting holiday parties, I'm inspired to share a very simple and impressive recipe for your next party that your guests are sure to love.
Making your very own cured salmon is not only easy but delicious and approachable. Nothing says "sexy" more than a little bite of house-cured salmon with a slice of cucumber and a dollop of sour cream, right? Did I mention this is also a very time-effective recipe?
First thing you'll want to do is get a very fresh piece of salmon with the skin on, but all bones removed. A little goes a long way, so a 1- to 1 1/2-pound piece should be plenty.
In a medium-size bowl mix together:
1/2 cup of kosher salt
1/2 cup of granulated sugar
Zest from 1 lemon
1 tablespoon fresh dill, rough chopped
2 tablespoons whole black peppercorns
Line a sheet tray with foil. Sprinkle a 1/8-inch-thick layer of the cure down on the foil where you'll be placing the salmon. Set the skin-side down on the cure. Cover the top and sides of the salmon with a 1/8-inch-thick layer of the cure. I like to pat it down to ensure it's really in there.
Wrap the salmon tightly in the foil, and place on a sheet tray. This step is critical. As the salmon cures, it releases juices, so you need to have it on a sheet tray so your fridge doesn't turn into a disaster.
Now you just sit back and let the magic happen! After the salmon has cured for 48 hours (remember to flip the package after the first 24), remove it from the foil and give it a good rinse under cold water.
Pat it dry with paper towels, place it on a cutting board, and cut the salmon into paper-thin pieces with your favorite slicing knife.
There are so many different things you can do with your cured salmon! Here are some ideas:
- Place it on a small piece of toasted bread or cucumber and top it with a dollop of sour cream and garnish with a dill sprig (and maybe a dab of caviar if you’re feeling indulgent!)
- Use it for a flatbread topping.
- Mix it into a frittata.
- Make cucumber, cured salmon and cream cheese tea sandwiches.
- Put it in a salad.
- Make cured salmon cream cheese spread or dip.
- And of course what better vehicle for cured salmon than a good quality bagel!
I hope this blog inspires you to make something new and exciting this holiday season to share with your friends and family. Other inspiring appetizer recipes can be found in The Chopping Block's Holiday Hootenanny and Awesome Appetizers hands-on cooking classes.
You'll also learn how to make a very similar dish in our Bagel Brunch class that's being offered in January. We'll take our cured salmon and pop it into our stovetop smoker for the ultimate bagel topper!
