Quick Cured Salmon
By Chef John Ash
This is a gravlax approach which the Scandinavians are famous for. Here, it is cured for just a few minutes and then top with a lemon and herb vinaigrette. It’s important that the salmon be frozen first before cutting, as this will make it easier to slice. This dish is a delicious accompaniment for Les Pierres Chardonnay with its crisp, citrus notes.
Total Time 20 minutes
Prep Time 15 minutes
Difficulty Level Easy
1/2 lb salmon, skin on and chilled
1 tsp coarsely chopped tarragon
2 tsp coarsely chopped parsley
1 tsp chopped chives
1 lemon, juiced
3 tbsp extra virgin olive oil
2 tsp drained small capers
2 tsp rinsed fresh salmon caviar
Kosher salt and freshly ground black pepper
Good crackers or black bread
Slice the salmon on a 45-degree bias as thinly as you can without tearing it. Using the skin as your guide, slide the knife as close to it as possible (there should be no skin adhering to the slice). Use long sawing strokes to make the slices. It's best if you can almost see through the fish. Cut away and discard any of the dark meat. Each slice should be about 1 oz.
Sprinkle several plates of 4 plates with a bit of salt and pepper and lay two slices of the salmon neatly on each plate. Sprinkle with a little more salt and pepper and cover with plastic wrap for 15 minutes to allow the salmon to quick cure.
To serve: Whisk together the herbs, lemon juice and olive oil. Drizzle over the salmon and scatter the capers and salmon eggs over. Serve immediately with crisp crackers or thinly sliced black bread.