Smoked Salmon Recipe

Optional quick cure (recommended only if you want slightly firmer, more concentrated flavor)

If you choose to intensify the smoked salmon's texture and flavor, sprinkle the sugar, coarse sea salt and 1/4 tsp black pepper over the slices on a tray, press gently, cover with plastic wrap and refrigerate for 20–30 minutes. After curing, rinse the salmon briefly under cold water and pat dry with paper towels. Proceed to next step.

Arrange the smoked salmon slices on a serving platter, overlapping slightly in an attractive pattern.

In a small bowl, combine the chopped dill, lemon zest, capers, olive oil and crème fraîche (or mix crème fraîche with the cream cheese if you prefer a spread). Stir to form a loose herb dressing.

Season the salmon lightly with 1/4 tsp sea salt and the freshly ground black pepper. Spoon small dollops of the dill-lemon mixture over the salmon, or serve it on the side for guests to add themselves.

Garnish with a few lemon wedges and scatter a few extra capers and a light sprinkle of fresh dill over the top.

If using baguette or bread, preheat the oven to 375°F (190°C). Arrange slices on a baking sheet, brush lightly with olive oil and toast for 6–8 minutes until just golden and crisp at the edges. Alternatively, grill the slices briefly.

Soften the cream cheese (if not using crème fraîche mix) by stirring it in a small bowl with 2 tbs crème fraîche or a splash of lemon juice until spreadable. Spread a thin layer of the cream cheese mixture onto each toasted bread slice or serve in a bowl alongside the salmon.

Top prepared crostini or bread slices with cucumber slices (if using), a piece of smoked salmon, a few slivers of red onion and a sprinkle of microgreens or arugula. Finish with a tiny squeeze of lemon.

Serve remaining smoked salmon on the platter with the bread, cream cheese, lemon wedges and extra dill. Encourage guests to assemble their own bites.

Serve immediately at cool-room temperature or slightly chilled. Smoked salmon is best consumed within 24 hours of opening. Store leftovers tightly wrapped in the refrigerator for up to 48 hours.

If you performed the optional quick cure, note that the rinsed salmon may be slightly firmer; keep refrigerated and use within 24–48 hours.