Salmon Tata Recipe

Prepare cure

In a small bowl, combine kosher salt, granulated sugar, lemon zest and freshly ground white pepper. Stir until evenly mixed.

Place half of the chopped dill in the bottom of a baking dish just large enough to hold the salmon. Pat the salmon fillet dry with paper towels and lay it, flesh side up, on top of the dill bed.

Evenly sprinkle the cure mixture over the flesh of the salmon, pressing lightly so it adheres. Cover the exposed flesh completely. Scatter the remaining chopped dill over the cure.

Cover the dish tightly with plastic wrap. Place a smaller tray or a plate on top of the salmon and weigh it down with cans or a heavy skillet (about 1–2 kg of weight) to encourage even curing.

Refrigerate for 12–18 hours (12 hours for a lightly cured texture, up to 18 hours for firmer, slightly drier). Rotate the fish halfway through if possible and drain any liquid that accumulates.

After curing, remove the salmon from the refrigerator. Rinse under cold water to remove excess cure and dill, then pat very dry with paper towels. Trim any overly salty edges. Using a sharp knife, thinly slice the salmon across the grain into small dice or 3–4 mm brunoise, depending on preferred bite. Reserve on a chilled plate.

In a medium bowl whisk together extra-virgin olive oil, fresh lemon juice and Dijon mustard until emulsified.

Add crème fraîche (or Greek yogurt) and whisk until smooth and slightly thickened.

Fold in the finely minced shallot, chopped capers, diced cornichons, sliced chives and chopped parsley. Stir to combine.

Season the dressing with sea salt and black pepper, taste and adjust acidity or seasoning with an extra teaspoon of lemon juice or a pinch more salt if desired.

Add the diced cured salmon to the dressing and gently toss until evenly coated. Be careful not to overwork; you want distinct pieces of salmon coated in the dressing.

Cover and chill the assembled salmon tata for 15–30 minutes to let flavors marry. Remove from fridge 5 minutes before serving to take chill off slightly.

Arrange toasted baguette slices or crackers on a serving platter. Spoon portions of the salmon tata onto each toast or plate a mound (about 2–3 tbs per toast) on individual plates.

Garnish each portion with microgreens or baby salad greens, a sprig of dill and a small extra sprinkle of chives. Serve lemon wedges on the side for extra brightness.

Serve immediately. Leftovers will keep tightly covered in the refrigerator for up to 24 hours but are best enjoyed the same day.