Quick-Cured Salmon With Dill
This recipe offers a delightful way to cure fresh salmon slices using a chilled Himalayan salt plate. The salmon turns out beautifully seasoned with a touch of sugar, fragrant dill, and a sprinkle of freshly ground pepper. Perfect for serving as an elegant appetizer or a sophisticated brunch dish, this cured salmon is sure to impress your guests with its delicate flavors and lovely presentation.
— Constant Cookbook
Ingredients
- 12 oz. fresh salmon, sliced 3/16 to 1/4 inch thick
- Sugar as needed
- 1/4 cup fresh dill fronds
- Freshly ground pepper, to taste
Instructions
- Chill a Himalayan salt plate in the refrigerator according to the manufacturer’s instructions.
- Working in batches of 6 salmon slices, place the salmon on a parchment-lined baking sheet. Lightly sprinkle the salmon with sugar (about 1/2 tsp. for 6 slices) and top each slice with several dill fronds. Season lightly with pepper. Turn the slices over and repeat the process.
- Transfer the seasoned salmon slices to the chilled salt plate for 2 minutes, then turn the slices over and let stand for 2 minutes more. Transfer the salmon to a chilled serving platter. Repeat the process with the remaining salmon slices. Serve the cured salmon immediately. Serves 2 to 4.
- <b>Serving suggestions: </b>Serve the salmon as an appetizer with toast points or crostini and cr&#232;me fra&#238;che, or as a first course with a simple green salad alongside. Cured salmon is a natural for brunch with bagels, cream cheese, capers and thinly sliced red onion.
- Williams-Sonoma Kitchen
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