1 side salmon, scaled
2lb light brown sugar
1lb kosher salt
3 stalks of fresh dill
1 tbs juniper berry
Mix sugar, salt, and juniper berry together to create the cure and coat both sides of the salmon. Place salmon on a baking sheet and cover with remaining cure. Cover cure with the dill stalks. Add a second baking sheet on top of the salmon, and place weight (5lbs) on top.
Refrigerate for 24 hours, then flip fish and refrigerate another 24 hours. Rinse seasoning off salmon.
Wrap cured salmon in parchment paper and smoke for 12 minutes.
Slice salmon thin and plate with one farm egg yolk, lemon zest, lumpfish caviar, crème fraiche. Salt lightly and serve alongside micro green and herb salad.
Share this Post
Looks like a proper haute cuisine!
I can’t eat eggs but that looks delicious. I love smoked salmon!
What is in the microgreen & herb salad?