et Voila

by Jennifer Hess on December 10, 2008

in charcuterie,cured,projects,salmon

Home-cured salmon. My first attempt.

I want to tweak the seasonings just a bit, but mostly, I’m in love.

{ 2 trackbacks }

A Very Rhody Christmas — Last Night's Dinner: January 10, 2009 at 6:05 pm
No-sweat Cooking, Day 15 — Last Night's Dinner: August 11, 2010 at 6:51 pm

{ 10 comments… read them below or add one }

1 Amy at Minimally Invasive December 13, 2008 at 10:50 am: Oh, delicious. I saw these pics on flickr and had a Pavlovian response.
2 maggie (p&c) December 13, 2008 at 11:59 am: How long does it cure for? Covered?
I’m a *little* nervous about parasites in uncooked/never frozen fish, but this looks so lovely….
3 Marie December 13, 2008 at 1:29 pm: You have given me a thirst for Aquavit…:-) I’ve also done this only once, and must again…
4 Marcos Castrillón December 13, 2008 at 2:58 pm: Liquid curing? I suspect that’s vinagery. Me not want.
Have you tried gravlax lax (salt cured slamon)? Every few months I buy a big salmon, I have it filleted at the shop, and then I cure it with tons of fresh dill and cracked allspice and peppercorns.
It’s dillicious!
5 Jennifer Hess December 13, 2008 at 3:23 pm: Hey all – thanks for your comments!

Marcos, this is actually not a liquid cure, it started as a salt/sugar/spice cure, and the liquid in that first photo is the “brine” that resulted as the moisture from the salmon leeched out – no vinegar at all (though I did add an ounce of gin to the cure mix). The method I used was from Michael Ruhlman and Brian Polcyn’s Charcuterie (halved, and with my own mix of spices), and it is a total winner. I just got back from shopping and I have another gorgeous sockeye filet to play with.

And to maggie – I figure I eat sushi, so this is really not all that different.
6 Marcos Castrillón December 13, 2008 at 3:37 pm: My method is half sugar/half kosher salt, ton of spices, all rolled onto fresh dill, then twice wrapped in film, two weeks on the fridge. Turn it every two days.
It loses some liquid, but not that much.

I’ve also tried it with trout and it’s goood. Pity I can’t find wild salmon/trout over here and I have to work with farmed beasties.
I wonder if it would work with red tuna. No, wait. Bonito!
7 TOfoodie December 13, 2008 at 4:32 pm: Yes, yes, yes. I need to do this next weekend.

Thank you for posting so many delightful photos. Your blog makes me want to lick my screen. Yum!
8 claudia (cook eat FRET)` December 15, 2008 at 6:39 pm: i’ve never made this and i keep meaning to
cary’s not a salmon guy
i need to wait for a party scenario
9 Jena December 16, 2008 at 5:49 pm: I’m so bookmarking this one. Plan to go salmon fishing next year. Have friends who fish. This could be very useful (& delicious, of course).
10 Stacey Snacks December 26, 2008 at 11:06 am: Jen,
Happy Holidays to you and your hubby and kitties!

Going to try this gravlax.

I just pickled some eggs, and I want to serve them together!
Weird combo but sounds just right to me!
Stacey Snacks

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