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Appetizers & Dips - Cold Appetizers
Citrus Cured Salmon
zest of 1 orange
zest of 1 lemon
1.5 cups superfine sugar
10 oz sea salt
1 side of salmon, filleted, skinned, pin bones removed
for serving: orange and lemon zest
Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a jelly roll pan or baking sheet and refrigerate for 3 days.
Take the salmon out of the fridge after 3 days, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Dab dry, wrap in plastic wrap and freeze for 12 hours.
Defrost the salmon in the fridge. When defrosted slice the salmon into thin slices and serve with orange and lemon zest. - adapted from The Scandanavian Cookbook
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