Serious Eats: Recipes

Cook the Book: Quick-Cured Salmon

[Photograph: Caroline Russock]

Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking Volume 4 introduces the curing process to the home cook with simplicity and ease.

Fresh salmon is sliced thinly and coated with a mix of flaky sea salt, freshly ground black pepper, and chopped dill. Left to chill for two hours the seasonings permeate the salmon, infusing it with their flavors and also extracting some of the moisture from the raw fish. Served layered on top of slices of buttered pumpernickel with a sprinkling of fresh celery leaves and scallions, this Quick-Cured Salmon takes the fear out of curing fish at home, not to mention a fantastic canapé.

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking Volume 4 to give away this week.

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