Tequila-cured Smoked Salmon Recipe
telera / greens / tomato / pickled onion / toasted chile morita / cilantro
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Ingredients
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Salt Cure
Fish & Tequila Cure
Smoked Chile Morita Crunch
Pickled Red Onion
Salad & Bread
Finish & Garnish
Method
Salt Cure
- 1
Mix cure
In a medium bowl combine coarse kosher salt, granulated sugar, crushed peppercorns, dried dill and lime zest. Stir until evenly distributed.
Fish & Tequila Cure
- 2
Prepare salmon
Pat the salmon fillet dry with paper towels. Check for and remove any remaining pin bones. Place the fillet skin-side down on a large piece of plastic wrap on a rimmed tray or dish.
- 3
Apply cure
Sprinkle about half of the salt cure mixture evenly over the flesh side of the salmon, pressing lightly to adhere. Pour the blanco tequila over the flesh, then sprinkle the remaining cure on top. Finish with the freshly cracked black pepper. Wrap the fillet tightly with plastic wrap.
- 4
Cure time
Place the wrapped salmon in the refrigerator. Put a small weight (a plate with cans or a baking tray) on top to press the fillet. Cure for 12–18 hours (12 hours for a lightly cured texture, up to 18 for firmer cured salmon).
- 5
Rinse and dry
After curing, unwrap and discard the curing mixture. Rinse the salmon thoroughly under cold running water to remove salt and sugar. Pat dry with paper towels. Refrigerate uncovered on a rack for 30–60 minutes to form a tacky pellicle (this helps smoke adhere).
Smoked Chile Morita Crunch
- 6
Toast and crisp chiles
Heat a small skillet over medium heat. Add the dried morita chiles and toast, turning frequently, until fragrant and lightly puffed, about 1–2 minutes. Remove and let cool briefly. Remove stems and seeds if you want less heat.
- 7
Fry chiles
In the same skillet heat 1 tablespoon vegetable oil over medium-high. Add the toasted chiles and fry briefly until crisp, about 30–40 seconds—be careful not to burn. Transfer to a paper towel-lined plate to cool.
- 8
Make crunch
Once cool, roughly chop the chiles or pulse 2–3 quick pulses in a food processor to make a coarse crunch. Mix in toasted sesame seeds and 1/4 teaspoon sea salt. Set aside.
Smoke Salmon
- 9
- 10
- 11
Chill
After smoking, chill the salmon in the refrigerator at least 30 minutes to firm up for easier slicing.
Pickled Red Onion
- 12
Quick pickle
While the salmon cures, combine rice vinegar, water, sugar and 1/2 teaspoon salt in a small jar or bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 20 minutes or refrigerate up to several days. Drain before using.
Salad & Bread
- 13
Toast rolls
Halve and lightly toast the telera rolls until golden and slightly crisp. Keep warm.
- 14
Assemble & Garnish
- 15
Slice salmon
Using a sharp, long-bladed knife slice the smoked, cured salmon thinly on a bias, about 1/8-inch thickness. Leave skin behind or remove as preferred.
- 16
Build
Top each toasted telera half with a small mound of dressed greens, a few tomato slices, then layer slices of tequila-cured smoked salmon. Add a few pickled red onion slices on top.
- 17
Finish
Sprinkle the toasted chile morita crunch over the salmon for smoky heat and texture. Garnish with fresh cilantro leaves and serve with lime or lemon wedges alongside.