I was buying some Cured Salmon from the fish store once in a while because I love it… but it is expensive!
A few weeks though I saw recipe and I found out that it is really easy to make… pretty much just pack the salmon in Salt and whatever else you want… So I tried it… and I can’t stop making it since then…
What I have been doing is taking the filet, brushing a bit of liquid smoke on it (to give it a bit of a smoked Salmon taste) putting a few tbsp of salt over it plus pepper, dill, sugar and granulated onion… then I weight it down with some cans of tomatoes and stick it in the fridge…
After about 12 hours I drain it a bit and add a bit of everything if needed… and then put it back in the fridge… another 12 hours later I drain it again and put a few paper towels under it to saok up the rest of the moistur and stick it back in the fridge… A few hours later it should have a slight rubbery feel to it… then it is time to slice…
Slice at an angle as thin as you can get it…
then you can store it in the fridge… I am not sure how long it lasts, but it is cured so it should last a while…
but it also gets eaten very fast…
(on a whole wheat english muffin with a bit of butter and cream cheese)
Wait – so you eat it raw? Does the salt curing “cook” it somehow? It looks so yummy!
Lol… yeah, the salt is a way “cooks” the fish… but like cold-smoked Salmon or Sashimi raw fish is really tasty… and because it has been frozen correctly before then it is also as safe 🙂