A Selection Of Fish Charcuterie Recipe

Prepare cure

Mix kosher salt, sugar and freshly ground black pepper in a bowl. Stir in lemon zest. If using, add the vodka or aquavit and mix to distribute evenly.

Pat the salmon fillet dry with paper towels. On a large piece of plastic wrap, sprinkle half of the cure mixture in a layer slightly larger than the fillet. Place the salmon flesh-side down on top of the cure (skin side up). Sprinkle the remaining cure over the flesh, pressing so it adheres evenly.

Scatter chopped dill over the top of the salmon, pressing gently into the cure. Wrap the salmon tightly in plastic wrap and place it in a shallow dish. Weigh it down with a board or a couple of cans to press during curing.

Refrigerate for 24 to 48 hours depending on thickness and desired firmness. Turn the package over once after 12–18 hours so curing is even.

When cured, unwrap and rinse the cure off under cold running water, gently pat dry. Using a sharp knife, slice the salmon thinly across the grain into 2–3 mm slices. Keep refrigerated until serving.

Flake the smoked trout into a bowl, removing any remaining bones and skin. Break into medium-sized flakes.

Add softened butter and cream cheese to the trout. Use a fork to mash and fold until you have a slightly chunky, spreadable mixture. Adjust texture: leave some larger flakes for mouthfeel or blend smoother for a pâté.

Stir in minced shallot, chopped capers, lemon juice, chopped dill and black pepper. Taste and adjust seasoning (no additional salt usually required because trout is smoked).

Transfer to a serving bowl or small jars, smooth the top and drizzle a little olive oil over the surface to seal. Refrigerate for at least 30 minutes to meld flavors, up to 24 hours. Bring to near-room temperature before serving.

Combine kosher salt, sugar, orange zest, lemon zest, chopped thyme and black pepper in a bowl.

Pat the whitefish dry. On plastic wrap, spread about half of the cure mixture, place the fish on top and cover evenly with the remaining cure. Wrap tightly, place in a shallow dish and weigh down.

Refrigerate for 12–18 hours (whitefish is thinner and will cure faster). Turn once halfway through. The fish should feel firmer and slightly translucent when done.

Unwrap, rinse off cure under cold running water and pat dry. Slice thinly across the grain. Keep chilled until assembly.

In a small saucepan bring rice vinegar, water, sugar and salt just to a simmer to dissolve sugar and salt. Remove from heat and let cool slightly.

Place sliced cucumber and carrot in a jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (overnight for stronger flavor). Drain before serving.

Arrange thin slices of cured salmon and whitefish on a large wooden board or platter, fanning them for visual appeal. Place a small bowl of smoked trout rillettes on the board.

Scatter thinly sliced red onion, capers and dill sprigs around the fish. Add cornichons, pickled vegetables (if using) and crackers or baguette slices on the side.

Provide lemon wedges and whole grain mustard in small bowls. Drizzle a little extra-virgin olive oil over the rillettes or directly onto whitefish if desired.

Serve chilled, allowing guests to build bites: cracker or bread, a smear of rillettes or slice of fish, a few onion rings, capers and a sprig of dill. Leftovers keep 2–3 days refrigerated (consume smoked trout rillettes within 3 days).