Cured Salmon

A recipe by Willem De Froy

Cured salmon has a different texture, taste and color than salmon that’s been baked, broiled, poached or grilled.  To begin with, it’s firmer and easier to break into little appetizer-like sections.  The ingredients in this curing mixture work harmoniously with the flavors of the salmon, salt, peppercorn, and Ohgave! nectar.  Too often, cured salmon has an overpowering saltiness; however, this recipe yields a milder, cleaner, sweet ‘n salty taste made even more intriguing with the flavor of Aquavit.

Serves up to 12 people

Approx. 1 1/2 pounds salmon filet, pin bones removed, skin left on
1 1/2 cups Ohgave! nectar
1 cup kosher or table salt
1 tablespoon black peppercorn
2 ounces Aquavit (Vodka is a good substitute)

Lay out salmon filet, skin down, in shallow pan not much bigger than the salmon. Mix salt and peppercorn and sprinkle evenly over the salmon. Mix spirit with the nectar and pour over the fish. Cover with wrap and refrigerate 24 hours. Turn salmon filet over, cover with as much of the (salt and peppercorn) liquid as possible, and refrigerate for up to 12 hours.

Since the filet tail part is thinner than the body part, it will cure more quickly. So lift the tail part out of the brine by propping some wax paper or foil formed into a small ball underneath the tail part. At the end of the curing process, lift the whole filet out of the brine,  pat dry, wrap in plastic wrap, and refrigerate until time of use. (Will keep up to 3 weeks if kept refrigerated.)

When ready to use, slice paper thin slices starting at tail end working back towards the head of the salmon at a 70 degree angle from right to left. Serve with garlic (or plain) crostini or crackers.

An optional simple side sauce can be made by mixing plain yogurt, finely chopped chives, pepper and salt.