This is a straightforward dish that seems to please everyone. The star is diced cured salmon with some added fat in the form of crème fraîche, fresh lemon for acidity, and dill for a pop of freshness. Shallots and capers add to the depth of flavor, but aren’t necessary for a great-tasting end result. If you don’t have time to cure the salmon yourself, buy cured salmon for this recipe.
Yield: Serves 4 to 6 as a snack
Salt, Sugar, and Dill-Cured Salmon Recipe
- 1/2 cup (112 g) crème fraîche
- 1 tablespoon (9 g) capers, rinsed and chopped
- Kosher salt
- Freshly ground black pepper
- 4 to 6 slices hearty bread, such as rye, toasted
- 1 pound (454 g) Salt, Sugar, and Dill–Cured Salmon, thinly sliced
- 1/2 cup (70 g) Quick Cucumber Pickles (see recipe below)
- 1/2 cup (80 g) Pickled Red Onion, drained of liquid (see recipe below)
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon (4 g) fresh dill
In a small bowl, stir together the crème fraîche and capers. Season the mixture with a pinch of salt and pepper. Lightly spread the toast with the crème fraîche. Fold slices of salmon onto the coated bread. Top with quick pickles and red onion. Sprinkle a bit of fresh lemon juice over the fish and garnish with dill.
Photo from Adobe Stock/charlottelake
Quick Cucumber Pickles Recipe
- 1 English cucumber, thinly sliced
- Pinch kosher salt
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) water
- Place the cucumber slices in a medium bowl and sprinkle with the salt. Let sit for 30 minutes.
- Squeeze the cucumbers to get rid of their water and return them to the bowl. Add the vinegar and water. Let sit at room temperature until needed.
Photo from Adobe Stock/Barbro Bergfeldt
Pickled Red Onions Recipe
- 1 quart (960 ml) distilled white vinegar
- 1 quart (960 ml) water
- Juice of 1 lime
- 1 tablespoon (9 g) peppercorns
- 1 tablespoon (5 g) coriander seeds
- 1 jalapeño pepper, halved lengthwise
- 1 sprig marjoram
- Big pinch sea salt
- Big pinch sugar
- 2 large red onions, thinly sliced
- In a 6-quart (5.8 L) saucepan over medium heat, combine the vinegar, water, lime juice, peppercorns, coriander seeds, jalapeño, marjoram, salt, and sugar. Bring to a simmer and cook for 5 minutes. Remove the mixture from the heat and let cool.
- Cover and refrigerate for 24 hours, and up to 5 days. Drain the onions from the liquid before using.
Also from Fish: Recipes and Techniques for Freshwater Fish:
- Butchering and Filleting "Two Fillet" Fish
- Salt, Sugar, and Dill-Cured Salmon
- Cilantro and Jalapeño-Cured Pike Recipe
Reprinted with permission from Fish: Recipes and Techniques for Freshwater Fish by Jon Wipfli and photography by Colleen Eversman and published by Quarto Publishing Group USA Inc., 2019.