Ingredients Jump to Instructions ↓

  1. 2 lb. salmon fillet skin on or off

  2. 10 oz. kosher salt

  3. 6 oz. granulated sugar

  4. 1 oz. cracked black pepper

  5. 1/2 oz. dill weed chopped (plus more for garnish)

  6. 1 lemon rind micro planed

  7. 1 orange rind micro planed

  8. 1 loaf of party rye bread

  9. fresh dill or chive for garnish

  10. 1 block cream cheese

  11. lemon juice

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Rub the salt, sugar, pepper, dill, lemon, orange on top of salmon fillet (skin down if there is skin) and place this in colander with bowl under.

  2. Put a plate on top of the salmon (the idea is to weigh it down, I put a large ketchup bottle or something heavy on top of the plate) and put it into refrigerator for 2-3 days to allow it to cure. The juices from the salmon will run through the colander and into the bowl.

  3. Remove from refrigerator and rinse fish then pat dry slice SUPER thin.

  4. Serve on rye toasts which have been toasted crispy in oven, on top of toast place a dollop of cream cheese mixed with fresh dill, lemon, juice, salt, pepper.

  5. I put the cream cheese mix under salmon with a sprig of fresh dill on top.


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