House-cured Salmon Toast Recipe
Pickled ramp salsa verde, crème fraîche, cucumber
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Ingredients
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House-Cured Salmon
Pickled Ramp Salsa Verde
Crème Fraîche
To Serve
Method
House-Cured Salmon
- 1
Prepare the Cure
In a bowl, combine kosher salt, brown sugar, chopped dill, crushed black peppercorns, and lemon zest.
- 2
Cure the Salmon
Place the salmon fillet skin-side down in a shallow dish. Rub the cure mixture all over the salmon. Cover tightly with plastic wrap and refrigerate for 48 hours.
- 3
Rinse and Slice
After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels and slice thinly.
Pickled Ramp Salsa Verde
- 4
Pickle the Ramps
In a small bowl, combine chopped ramps with white wine vinegar and a pinch of salt. Let sit for 30 minutes.
- 5
Crème Fraîche
- 6
Combine Ingredients
In a bowl, whisk together heavy cream and buttermilk until combined.
- 7
Let it Sit
Cover the mixture with a clean cloth and let it sit at room temperature for 12-24 hours until thickened. Once thick, refrigerate until ready to use.
To Serve
- 8
Prepare the Toast
Toast the sourdough bread slices until golden brown.
- 9
Assemble the Toast
Spread a generous dollop of crème fraîche on each slice of toasted bread. Top with slices of cured salmon, pickled ramp salsa verde, and cucumber slices.
- 10
Garnish
Sprinkle fresh dill on top for garnish and serve immediately.
