House – Cured Salmon Toast Recipe
pickled ramp salsa verde, crème fraîche, cucumber
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Ingredients
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For the Cured Salmon
For the Pickled Ramp Salsa Verde
For Assembly
Method
For the Cured Salmon
- 1
Prepare the Cure
In a bowl, mix together sea salt, brown sugar, chopped dill, and black pepper until well combined.
- 2
Cure the Salmon
Place the salmon fillet skin-side down in a shallow dish and evenly coat it with the curing mixture. Cover with plastic wrap and refrigerate for 24-48 hours, depending on your desired level of cure.
- 3
Rinse and Slice
After curing, rinse the salmon under cold water to remove excess cure, and pat dry. Slice into thin pieces.
For the Pickled Ramp Salsa Verde
- 4
Combine Ingredients
In a mixing bowl, combine chopped pickled ramps, parsley, capers, and lemon juice.
- 5
Add Olive Oil
Slowly drizzle in the olive oil while stirring to create a cohesive salsa verde. Adjust seasoning with salt and pepper to taste.
For Assembly
- 6
Toast the Bread
Lightly toast the sourdough bread slices until golden brown.
- 7
Assemble the Toast
Spread a generous layer of crème fraîche on each slice of toasted bread. Top with slices of cured salmon, followed by a few cucumber slices.
- 8
Finish with Salsa Verde
Spoon the pickled ramp salsa verde over the top and garnish with fresh dill.
