Cured salmon with garlic buttermilk Recipe
With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side. Cover all sides of the salmon with the cure and place it on a cling film, skin down.
Top the salmon with 2 tbsp chopped dill, 1tsp crushed juniper berries, 1 tsp crushed coriander seeds and 1 tsp crushed fennel seeds.
Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board. Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board.
Remove the cured salmon from the fridge and discard all the liquid. Scrape away the mixture gently from the surface. Slice the cured salmon very thinly just before serving it. Best way to do this is: freezing the cured fish for about 1 1/2 hours.
In the meantime prepare the cucumber jelly cubes. Peel a cucumber and remove the seeds. Grate the rest and use a sieve to get the juice. Boil 125 ml juice with a tbsp sugar, a tbsp apple vinegar and 1,5 gr agar agar.
Pour in a 10x 10 cm glass container and cool in the fridge. Next day cut the jelly into 5 mm cubes. (Next time I'll add some finely cut dill).
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In the meantime prepare the cucumber jelly cubes. Peel a cucumber and remove the seeds. Grate the rest and use a sieve to get the juice. Boil 125 ml juice with a tbsp sugar, a tbsp apple vinegar and 1,5 gr agar agar.
Pour in a 10x 10 cm glass container and cool in the fridge. Next day cut the jelly into 5 mm cubes. (Next time I'll add some finely cut dill).
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Next: finely slice some radishes. I only had the red ones, but if you can add a green Chinese and a rettich. Put them in a glass jar.Make a pickling fluid from 100 ml apple vinegar, 100 ml water, 1 tsp salt, 1 tbsp sugar and 1 tsp mustard seeds. Bring to the boil and pour over the radishes. Refrigerate.
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Preheat the oven to 230C. Slice an onion thinly and place the rounds in a single layer on a baking sheet and bake until burnt, 30-50 mins. Cool and then use your fingers to crush the onions into powder.
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Finely stir 200ml buttermilk, 30 gr butter, 3 gr garlic paste, 3 gr coarse sea salt, 15 ml lemon juice and 1 gr agar agar and bring to the boil for 2 mins.
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Plate as shown, with some edible flowers, salmon roe, the onion dust and dill
Inspired by Daniel Watkins on Cookniche.com
from simple food, looking good
Cured salmon with garlic buttermilk Recipe
from Sweet Cake
Cured salmon with garlic buttermilk Recipe https://sweetteabiscuits.blogspot.com/2019/12/cured-salmon-with-garlic-buttermilk.html
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