Henri's Smoked Salmon with Microgreen and Herb Salad

Serves 2

Smoked Salmon with Microgreen and Herb Salad

By Camille Styles


1 side salmon, scaled

2lb light brown sugar

1lb kosher salt

3 stalks of fresh dill

1 tbs juniper berry

Farm egg

lumpfish caviar

lemon zest

crème fraiche


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.

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Comments (3)
  1. 1
    JLu January 19, 2015 at 10:01 am

    Looks like a proper haute cuisine!

  2. 2
    Clever Girl Reviews January 19, 2015 at 12:46 pm

    I can’t eat eggs but that looks delicious. I love smoked salmon!

  3. 3
    Melannie Duhon November 10, 2020 at 1:08 pm

    What is in the microgreen & herb salad?



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