Thinly sliced, this intricately spiced and beautifully coloured cured salmon is delicious enjoyed on its own, or drape slices on toasted bagels, flatbread crackers or thinly sliced pumpernickel topped with Harissa Cream Cheese Spread. Sea salt is used for flavour but mostly to cure and help preserve salmon. Though this may seem like too much salt and sugar for one recipe, the vast majority of both is rinsed away after curing.
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Ingredients
Line a rectangular baking pan or rimmed baking sheet with plastic wrap. In bowl, combine salt, sugar, lemon and lime zests, beets, dill and Harissa; spread half of mix evenly on plastic wrap. Place salmon, skin side up, directly on seasoning mix. Sprinkle evenly with remaining seasoning mix, pressing lightly to coat salmon all over. Wrap salmon tightly in plastic wrap.
Place cutting board or another pan on fish; weigh down with 3 full 796 mL cans (or at least 2 kg weight). Refrigerate for 24 hours, turning fish once halfway through.
Unwrap fish. Scrape off seasoning mix; rinse fish under cold water to remove any remaining seasoning. Pat dry. Place on clean tray, cover and refrigerate for at least 2 hours or up to 3 days. Slice thinly on an angle, without including or cutting through skin.
Test Kitchen Tip:
• Choose the freshest salmon fillet possible and that’s of even thickness, such as the centre cut.
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