Traditional recipes

Cured Salmon with Fennel and Carrot Salad

Cured Salmon with Fennel and Carrot Salad


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Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Ingredients

Salmon

  • ½ cup chopped fennel fronds
  • 1 1½-lb. piece skin-on salmon fillet

Salad and assembly

  • 2 medium carrots, peeled, very thinly sliced
  • 1 medium fennel bulb, very thinly sliced, plus 1 Tbsp. chopped fennel fronds
  • 1 lemon, very thinly sliced
  • 1 tablespoon fresh lemon juice
  • Fennel flowers or fennel pollen (optional)

Recipe Preparation

Salmon

  • Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.

  • Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1–2 days. Rinse salmon and pat dry.

  • DO AHEAD: Salmon can be cured 1 week ahead. Tightly wrap and chill.

Salad and assembly

  • Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.

  • Thinly slice cured salmon at an angle against the grain.

  • Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.

Wine Pairing

  • You want a dry and citrusy wine, like the Syncline 2013 Picpoul ($20).

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 170 Fat (g) 8 Saturated Fat (g) 1.5 Cholesterol (mg) 35 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 8 Protein (g) 12 Sodium (mg) 570Reviews Section

Beet Cured Salmon

A marvelously magenta beet-a-licious cured salmon! Deceptively simple to make and exceptionally delicious to eat!

Thinly cured salmon is one of the more elegant fish preparations around! With a price tag to match. I&rsquom about to blow your mind with just how easy it is to make! Save some of that hard earned cash $$, roll up your sleeves and let&rsquos get our curing game on!


Fish + seafood

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Cured salmon, salt and vinegar jelly, fennel

For me, this dish encapsulates all the flavours of the Agean. When eating it, make sure you spread the salt and vinegar jelly over the salmon as it really intensifies the flavour. All the components can be done well ahead of time, making it the perfect showstopper entrée for entertaining.

Preparation

Cooking

Skill level

Ingredients

Carrot and cardamom-cured salmon

  • 5 medium carrots, peeled and roughly chopped
  • 275 g (1 cup) table salt
  • 220 g (1 cup) caster sugar
  • 75 g (¾ cup) green cardamom pods, cracked open and toasted
  • 1 side salmon, pin boned, skin and bloodline removed

Salt and vinegar jelly

  • 250 ml (1 cup) sherry vinegar
  • pinch of sea salt flakes
  • 500 ml (2 cups) sugar syrup (see Note)
  • 15g agar agar powder

Beetroot mayo

  • 250 g tennis ball-sized beetroots (or 300 g cooked)
  • 300 g (1 cup) rock salt
  • 1 egg
  • 5 egg yolks, at room temperature
  • 40 g Dijon mustard
  • 50 ml lemon juice
  • 300 ml vegetable oil
  • 300 ml olive oil
  • 1 corn cob, kernels removed, cob reserved
  • 500 ml (2 cups) water
  • 1 bay leaf, torn
  • drizzle of olive oil
  • ½ small brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 75 ml thickened cream

Pumpkin puree

  • 250 g Japanese pumpkin, peeled and seeded
  • 40 g unsalted butter
  • 75 ml thickened cream

Pickled fennel

  • 100 ml chardonnay vinegar
  • 100 g brown sugar
  • 4 small bulbs baby fennel, halved with 4-6 cm of stem left on
  • splash of extra virgin olive oil
  • pinch of sea salt flakes

Olive oil powder

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling/freezing time 3-4 hours

To make the cured salmon, using a high-powered food processor, puree the carrots, salt, sugar and cardamom until smooth. Place the salmon in a ceramic or glass dish, pour over the carrot mixture, turn to coat well, then refrigerate for 3-4 hours. Rinse the cure off the salmon, pat-dry, then cut into 1 cm-thick slices.

Meanwhile, to make the salt and vinegar jelly, place the vinegar, sugar syrup and agar agar in a saucepan and cook over low heat, stirring continuously for 5 minutes or until the mixture comes to a simmer. Strain the mixture through a fine sieve and pour into a lightly greased, flat dish so that it is about 2 cm-deep. Refrigerate for 1 hour or until set. Turn out the jelly onto a chopped board and cut into 2 cm cubes. Refrigerate until needed. Sprinkle with sea salt flakes just before serving.

To make the beetroot mayo, preheat the oven to 180°C. Place the beetroot on a rock salt lined baking tray and cook for 45 minutes to 1 hour or until tender. When cool enough to handle, peel the beetroots, then puree the flesh until smooth. Cool. Place the egg and egg yolks, mustard and lemon juice in a food processor and combine well. With the motor running, gradually add the oil, drop by drop at first and then in a slow, steady stream until emulsified. Season to taste. Makes about 650 ml. Combine equal quantities of beetroot puree and mayonnaise and place in a squeeze bottle, then refrigerate until needed. Reserve the left over mayonnaise for another use.

To make the corn puree, place the stripped cobs, water and bay leaves in a saucepan and bring to the boil over high heat, then reduce the heat to low and simmer for 20 minutes. In another saucepan, heat a drizzle of oil over low-medium heat. Add the onion, garlic and corn kernels and cook for 5 minutes or until soft and caramelised. While the corn is cooking, add the stock, little by little, until the corn is tender. Place the corn in a high-powered blender, add the cream and puree until smooth. Season to taste, then pass through a fine sieve. Place in a squeeze bottle and refrigerate until needed.

To make the pumpkin puree, grate the pumpkin using the largest holes of a cheese grater. Melt the butter in a saucepan over low heat. Add the pumpkin, cover and cook, stirring occasionally for 10-15 minutes or until tender. Transfer the mixture to a high-powered blender, add the cream and process until smooth. Season to taste, then pass through a fine sieve. Place in a squeeze bottle and refrigerate until needed.

To make the pickling liquid, place the vinegar and sugar in a saucepan and bring to the boil. Remove from the heat and cool. Cook the fennel halves in lightly salted boiling water for 1-2 minutes, then drain and refresh in iced water. Just before serving, toss in a little of the pickling liquid, then drizzle with a little extra virgin olive oil and season to taste. Allow to cool and keep refrigerated until needed.

To make the olive oil powder, combine both ingredients in a bowl and stir until the mixture resembles fine breadcrumbs.

To serve, place a slice of salmon on each plate, then place generous dots of each of the purees parallel to the salmon. Add a cube of jelly and halve a bulb of pickled fennel. Scatter with samphire and fennel fronds and finish with a spoonful of olive oil powder. Serve immediately.

• To make sugar syrup, combine equal parts sugar and water in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and cool.

• Maltosec, also known as maltodextrin, is a powder derived from tapioca. It has the ability to absorb fats and convert them into a paste or powder. It is also used as a bulking agent and to stabilise high fat ingredients. Available from specialist food stores.


Cooks Tips

  • When possible, buy wild salmon!
  • For most flavorful results, use whole spices and grind them up yourself!
  • If you have a mortar and pestle, now is the time to use it. If you don&rsquot, a coffee grinder works too!
  • To save time and elbow grease by using your food processor to shred the beets and ginger.
  • Cut the salmon skin off to get the marvelous magenta color over the entire exterior of the fillet.
  • Practice patience! The salmon needs at least 2 days to cure properly in the fridge.
  • Get creative with weights. Anything heavy works.

Have ya tried this recipe? I&rsquod love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #danielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!


Cured salmon with bottarga dressing (salmone curato con condimento alla bottarga)

Giovanni uses New Zealand king salmon for this dish. He likes to serve the finished dish with broken pieces of pane carasau, a Sardinian flatbread, from selected delis.

Preparation

Cooking

Skill level

Ingredients

  • 1 kg side of salmon, scaled, skin on, pin-boned
  • 2 baby fennel bulbs, thinly sliced
  • 1 inner celery stalk, thinly sliced
  • baby parsley, to serve

Curing mixture

  • 220 g (1 cup firmly packed) brown sugar
  • 125 g (½ cup) fine sea salt
  • 80 g fennel seeds, toasted
  • 1 lemon, zested
  • 1 orange, zested

Bottarga dressing

  • 60 g bottarga (see Note), grated
  • 80 ml (⅓ cup) extra virgin olive oil
  • 60 ml (¼ cup) lemon juice

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need wood chips to smoke the fish. Start this recipe a day ahead.

Chilling time 24 hours

Drink 2010 Santadi Villa Solais Vermentino di Sardegna. Or try a floral and aromatic white wine, rich in minerality.

To make curing mixture, combine all ingredients in a glass or ceramic dish. Place salmon, skin-side down, in the dish, and rub curing mixture all over salmon, ensuring it is covered on top and around the sides. Cover with plastic wrap and refrigerate for 24 hours.

Remove salmon from curing mixture and wipe with a clean, damp cloth to remove all traces of mixture.

To smoke the salmon, line a wok with 2 sheets of heavy-duty foil, place wood chips in the bottom of the wok and heat over high heat. Place a trivet or small cake rack on top of wood chips. Once the wood chips start to smoke, place salmon, skin-side up, on the rack, cover and cook for 5 minutes for lightly smoked smoking for longer will increase the intensity.

Meanwhile, to make the dressing, whisk together all ingredients in a bowl and season with salt. Place fennel and celery in a bowl, pour over the dressing and toss to combine.

Remove skin from salmon and discard. Cut salmon into 2 mm-thick slices and divide among plates. Top with fennel salad and scatter with parsley, to serve.

Note
• Bottarga are dried and salted mullet roe sacs. They are available from selected delis, specialist food shops and fishmongers.

Photography by Chris Chen and Alan Benson. Wine suggestions by Tim Watkins.


Salt-Cured Salmon With Aquavit and Dill

Using salt to draw out the moisture in fish is a technique of preservation that almost every civilisation in human history has employed. The Mesopotamians did it, and passed their techniques on to the ancient Greeks and Romans (who gave us our word cure, from the Latin curare, meaning “to take care of”). First Nations people along both coasts have used salting as their primary mode of preservation along with smoking and sun-drying. It’s the same story with the Portuguese, Irish, Scots and especially the Scandinavians throughout most of their respective histories.

The process is so simple: All you need is a fish, enough salt to cover it and a container in which the alchemy occurs. Even a hole in the ground will do! Over time the salt will kill bacteria and draw out the fish’s moisture thereby allowing it to remain edible for longer periods of time. This tough, jerky-esque product can be further smoked and fermented to increase it’s flavour and shelf-life, but even as is it’s delicious and can last for months!

When you come from a culture that relies on fish as your primary protein source it’s an invaluable skill to have in your survival toolkit. It allowed the above societies to stretch their seafood harvests farther, into more protein-starved seasons and kept people alive and well fed during stark winters and long sea voyages.

What does all this history have to do with my dinner you ask? Well for starters, it just freaking fascinating, so there *humph* Also, I ran across this intriguing bottle of hooch at my local liquor store, and was inspired to go a bit Nordic:

Okanagan Spirits, our very own craft distillery recently began producing their very own version of the Scandinavian classic spirit Aquavit. The clear, fennel, caraway and dill-flavoured digestif packs a punch (think vodka) but with a beautiful anise aroma and finish that makes it the perfect thing to mix into the salt cure for Gravlax, the Nordic version of cured salmon.

Those crafty Nords jumped on the salt-curing bandwagon back in the middle ages, and have made it a major part of their cuisine. Gravlax is a mashup of the Swedish/Danish/Norwegian words grav (grave) and laks (salmon), referring to the old tradition of fisherman burying their salmon in the salty beaches to cure and ferment. What a beautiful old recipe! It’s the perfect thing to slice onto dark rye bread and savour while laying siege to Paris.

Salt-Cured Salmon with Aquavit and Dill (Serves 4-6 as an appy)

  • ¼ cup Kosher Salt
  • ¼ cup Sugar
  • 1 Tbls. (6 g) Whole Black Peppercorns
  • 2 Tbls. (6g) Fresh Dill (finely chopped)
  • 1 Tbls. Aquavit
  • 12 oz. (340g) Wild Sockeye Salmon Fillet (cleaned, pin-boned and skin removed)
  1. Mix together the salt, sugar, peppercorns, dill and aquavit in a medium-sized bowl. The texture of this salty mash should be like sand you would find ten feet above the tide at a beach. Dry enough to crumble, but moist enough to form a little ball if squeezed: The perfect texture for making sand castles, and curing salmon.
  2. Lay out two, overlapping sheets of plastic wrap in a non-reactive container (preferably glass) and sprinkle in a handful of the curing mixture in an even layer. Place the salmon on the curing mixture and rub the remaining mix over the top and sides of the fillet. Make sure that all of the surface area of the salmon is evenly covered. Fold the edges of the plastic wrap around the salmon and tightly seal it with the curing mix encased around it. Slap a lid on the container and refrigerate for 24 hours.
  3. Remove the salmon from the wrap, discarding the plastic and the (now, much moister) curing mix. Rinse off the salt under cold running water and pat dry with a cloth or paper towel. The surface of the salmon skin should be harder, darker and tacky to the touch.
  4. Grab a sharp knife and slice the salmon at an angle into thin strips. Serve on dark rye bread with a dollop of cream cheese (or the traditional Scandinavian mustard sauce called hovmästarsås ) pickled onions, fresh dill fronds and maybe some capers if you’re looking to funk it up. Any remaining salmon can be wrapped up and refrigerated for up to three weeks.

Music To Cook This To:


Citrus-cured Salmon with Pickled Baby Vegetables

Run your hand over the salmon flesh to check for bones. Remove the blood line using a sharp knife.

Combine all curing salt ingredients. Place half the curing salt mix onto a small tray and place the salmon fillets on top. Cover with the remaining curing salt and place another tray and weight on top. Cure for 8 hours. Wash off the curing salt by dipping salmon in a bowl of cold water, pat dry.

To make rosti, slice the potatoes on a vegetable slicer very finely. Then, using a knife, cut into juliennes. Season the potato with salt to draw the water out. Squeeze all the water from the julienned potato.

Heat a large frying pan and add the oil. Make one large rosti so you can cut it into 4 portions. Place the potato into the pan and push down with the back of a spoon so the potato begins to stick together. Add the butter and keep frying until you can see the potato begin to take colour underneath. Using a fish slice, carefully turn the rosti over and cook the other side. Lower the heat so as not to burn. The rosti will need approximately 5 minutes each side. When the rosti is golden and cooked through, remove from the pan and allow to cool off on a cooling rack for a few minutes before cutting (this will keep it crispy). Cut the rosti into 8 pieces (2per portion).


Chef Gordon Ramsay’s Beetroot Cured Salmon Recipe

1 . Mix all of the remedy ingredients together in a dish until combined.

2 . Gently score the skin of the tramail. Pour 1/4 cup associated with vodka over both sides from the salmon.

3. On a big rimmed cookie sheet, place a stretch of cellophane or even parchment paper that will support your fish. Scoop a few spoonfuls of the cure on to the cellophane/parchment. Lay the actual filet on top and coating the remainder of the cure on to the salmon, covering this entirely.

4. Fold up the perimeters of the cellophane/parchment to make a neat bundle. Place a reducing board or another cookie page with a heavy can or even weight on top which will help the actual salmon seep out the dampness. Pop the whole operation in to the fridge.

5. Check on the actual salmon periodically over the twenty four hour-3 day period, flowing off the liquid when it builds up. The salmon is good to look after 24 hours but the colour will enhance the longer you allowed it cure-up to 3 times. When you are ready to serve, wash it off under the kitchen sink, and blot it dried out with a paper towel.


Cured Salmon with Gravlax and Rye Bread

1. In a bowl, combine the cure and spread generously over and under the fish.

2. Wrap in cling film, then place on a tray which will fit in the fridge and weight the salmon down. Refrigerate and turn every day for three days.

3. Unwrap the salmon and brush down the fish with a clean cloth or kitchen paper, then slice as thin as you dare.

4. Serve with sour cream, lemon wedges, a fresh picked herb salad and rye bread. Or, alternatively, mix 150g of sweet American mustard with 50-70g of mayonnaise and 50ml of white wine vinegar. Add some more chopped dill and serve alongside.

For the Rye Bread:

1. Simply mix all the dry ingredients together in a bowl. Dissolve the yeast in tepid water and pour in. Mix together by hand to form a soft dough, then knead for 10-15 minutes, or tip into a kneading machine if you’re not feeling energetic.

2. Place the dough in a large oiled bowl and cover. Leave in a warm place and allow to rise for between 1-3 hours, depending upon the temperature of the room. When the dough has doubled in size, knock it back for a couple of minutes and shape into a round. Place on a piece of non-stick baking paper.

3. Preheat the oven to 200°C and put in a clean baking tray to heat up. When the bread is ready to cook, dust with a scattering of flour and quickly slide the bread with the paper inside the oven onto the hot baking tray and cook for ten minutes. At this point you could throw a cup of cold water onto the oven floor to create some steam.

4.Turn the heat down to 180°C and give the bread another 10-15 minutes until cooked trough. Remove and place on a wire rack to cool.


Watch the video: Μπουκίτσες από καπνιστό σολομό και τυρί κρέμα (June 2022).