Cured Wild Salmon Recipe
In dill herbs filled with green lime yogurt, served with osetra caviar and organic toast.
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Ingredients
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Salmon Cure
Green Lime Yogurt
To Serve
Method
Curing the Salmon
- 1
Prepare the Cure
In a bowl, mix together the chopped dill, sea salt, brown sugar, black pepper, and lime zest.
- 2
Cure the Salmon
Place the wild salmon fillet in a dish and cover it completely with the cure mixture. Wrap tightly with plastic wrap and refrigerate for 24 to 48 hours, turning the salmon halfway through.
Making the Green Lime Yogurt
- 3
Mix Ingredients
In a small bowl, combine Greek yogurt, fresh lime juice, lime zest, and honey. Mix until smooth and well combined. Refrigerate until ready to serve.
Serving
- 4
Plate the Dish
Once the salmon is cured, remove it from the refrigerator, rinse off the cure under cold water, and pat dry with paper towels. Slice the salmon thinly.
- 5
Assemble
On each plate, arrange slices of cured salmon, a dollop of green lime yogurt, and a spoonful of osetra caviar. Serve with slices of organic toast on the side.