 |
 |
 |
Ingredients 1 3/4-pound piece boneless and skinless salmon fillet About 1 teaspoon kosher salt About 1/2 teaspoon freshly ground black pepper Garnishes (per serving) About 1 tablespoon each: drained capers, parsley leaves, chopped red onion, and chopped scallion A dash of extra virgin olive oil Buttered pumpernickel or rye bread 1. Cutting on a bias at about a 45-degree angle, remove thin slices, each weighing about 1 ounce, from the fillet. You should have twelve slices. Sprinkle each of six plates with some of the kosher salt and freshly ground pepper. Be fairly generous; the salmon needs to be salted to cure. 2. Arrange two slices of salmon in one layer (without overlap) on top of each seasoned plate. Sprinkle a little more salt and pepper on top, and cover the plates with plastic wrap. Set aside to cure for at least 20 minutes but as long as 1 hour. 3. At serving time, sprinkle the cured salmon slices with the garnishes, as illustrated. Serve with the buttered pumpernickel or rye bread.
|
Instant Cured Salmon Slices
|
© 2002 jacquespepin.net |