Home Cured & Smoked Salmon, Lightly Pickled Ginger & Cucumber Recipe
Make Home Cured & Smoked Salmon, Lightly Pickled Ginger & Cucumber Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured & Smoked Salmon
Lightly Pickled Ginger & Cucumber
To Serve & Garnish
Method
Cured & Smoked Salmon
Prepare cure
In a bowl combine the coarse sea salt, granulated sugar, cracked black pepper and lemon zest. Mix well so the sugar and salt are evenly distributed.
Prep fish
Pat the salmon fillet dry with paper towels. Check for any remaining pin bones and remove them with tweezers. Place the fillet skin-side down on a large piece of cling film or in a shallow dish.
Apply cure and dill
Sprinkle half of the cure mixture over the flesh of the salmon, press a layer of chopped dill over the cure, then sprinkle the remaining cure on top, ensuring an even coating. If using, pour the vodka or aquavit evenly over the cure layer (this helps flavor and firm the flesh).
Wrap and press
Wrap the salmon tightly in cling film (or cover the dish) and place on a tray. Put a weight (a small baking tray with cans or a heavy skillet) on top to press. Refrigerate for 12–18 hours for a gentle cure (up to 24 hours for a firmer cure).
Rinse and dry
After curing, unwrap the salmon, rinse thoroughly under cold running water to remove the cure, then pat completely dry with paper towels. Place the salmon on a rack, skin-side down, and refrigerate uncovered for 2–4 hours to develop a tacky pellicle (this helps smoke adhesion).
Cold smoke (preferred)
Set up a cold-smoking method: use a cold-smoker box on a barbecue, a smoking gun, or a dedicated cold smoker. Aim to keep the salmon temperature below 30°C (86°F). Add apple or alder wood chips to the smoker and allow smoke to develop. Cold-smoke the salmon for 1–3 hours depending on intensity desired (1 hour for light smoke, 2–3 hours for more pronounced smoke). If you don't have cold-smoking capability, you can hot-smoke at low temp (80–90°C) for 20–30 minutes but flavor and texture will differ.
Rest and chill
After smoking, wrap the salmon loosely and refrigerate for at least 2 hours (preferably overnight) to let flavors settle. When ready to serve, slice thinly against the grain using a long, sharp knife.
Lightly Pickled Ginger & Cucumber
Make pickling liquid
In a small saucepan combine rice vinegar, water, sugar and fine sea salt. Warm gently over low heat, stirring until the sugar and salt dissolve. Remove from heat and stir in the sesame oil. Let the liquid cool to room temperature (about 10–15 minutes).
Combine vegetables
Place the thinly sliced cucumber and ginger into a clean bowl or jar. Pour the cooled pickling liquid over them so they are just submerged. Sprinkle toasted sesame seeds on top, if using.
Pickle briefly
Allow the cucumber and ginger to pickle for at least 20–30 minutes at room temperature for a light pickle. For more pronounced flavor, refrigerate for 2–4 hours. Keep refrigerated until ready to serve.
To Serve & Garnish
Plate
Spread about 1/2 tablespoon of crème fraîche on each rye crisp or toasted bread slice. Arrange thin slices of the smoked-cured salmon over the crème fraîche.
Storage & leftover notes
Keep any unused smoked salmon tightly wrapped in the refrigerator and consume within 3–4 days. Keep the pickles refrigerated and use within 5 days.