House Cured Salmon Recipe

Prepare cure

In a bowl combine kosher salt, granulated sugar, coarsely cracked black pepper and chopped fresh dill. If using, stir in the vodka or gin. Mix thoroughly so salt and sugar are evenly distributed.

Cure the salmon

Pat the salmon fillet dry with paper towels. Place a large piece of plastic wrap on a work surface. Spread half of the cure mixture in a thin layer on the plastic. Set the salmon, skin-side down, on the cure. Press the remainder of the cure evenly over the flesh side so it is fully coated. Wrap tightly in plastic wrap.

Weight and refrigerate

Place the wrapped salmon in a shallow dish and set a weight (a rimmed baking sheet and a few cans) on top to press. Refrigerate 24–36 hours (24 hours for a slightly softer texture, up to 36 for a firmer, more cured texture). Turn the salmon over halfway through if possible and redistribute any accumulated liquid.

Rinse and chill

After curing, unwrap and rinse the salmon under cold water to remove the cure. Pat thoroughly dry with paper towels. Remove skin if you prefer (use a sharp knife to separate skin from flesh) or leave on. Wrap in clean plastic and refrigerate at least 1 hour to firm before slicing thinly across the grain into 1/8–1/4 inch slices.

Slice the cucumber thinly (use a mandoline or a sharp knife) into rounds. Place cucumber slices in a bowl with thinly sliced scallions and optional jalapeño.

In a small saucepan combine rice vinegar, water, sugar and salt. Warm gently just until sugar dissolves, then remove from heat and let cool to room temperature (about 10–15 minutes).

Pour the cooled pickling liquid over the cucumber and scallions. Add the dill sprigs. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 4 hours for a crisper, slightly more pickled result. Drain before serving and reserve a tablespoon of pickling liquid to adjust finishing if desired.

In a blender or small food processor, combine chopped green garlic and neutral oil with 1/4 tsp kosher salt. Blend until very smooth and bright green, about 30–60 seconds.

Strain the oil through a fine mesh sieve or chinois into a small container, pressing on solids to extract oil. Refrigerate until ready to use; let come to room temperature before drizzling if oil solidifies slightly.

Make lime-dill crème fraîche: in a small bowl, stir together crème fraîche, finely chopped dill, 1 tsp lime zest and 1–2 tsp lime juice. Season with salt to taste (about 1/8–1/4 tsp). Keep chilled until plating.

Plate assembly: on each serving plate (serves 4), place a smear or dollop (about 3 tbsp) of the lime-dill crème fraîche where the salmon will rest.

Arrange 3–4 thin slices of cured salmon overlapping on top of the crème fraîche. Spoon a few pickled cucumber slices and some thinly sliced scallion rings beside or atop the salmon.

Finish with small dots or a light spoonful (about 1/2 tsp) of trout roe on each portion, a drizzle of green garlic oil (about 1 tsp per plate), a sprinkle of extra chopped dill and a few thin strips of scallion greens. Optionally squeeze a few drops of fresh lime juice over salmon.

Serve immediately with toasted bread or blinis. Leftover cured salmon will keep, tightly wrapped, in the refrigerator up to 3 days.