Chef Jocelyn’s cured salmon
Aboard Schooner J. & E. RIGGIN, Chef Jocelyn cures fresh, sushi grade salmon herself and often serves it, thin sliced, with her much celebrated homemade bagels and fixings for breakfast on board. It would also make a beautiful addition to a charcuterie board.
Ingredients:
1 pound fresh salmon, sushi grade (ask your fish seller to be sure)
1 cup kosher salt
1 cup granulated sugar
1/4 cup fresh dill, chopped
1 tablespoon white peppercorn, ground
Directions:
Combine the salt, sugar, dill, and white peppercorn.
Once combined, use this mixture to cover the fresh salmon.
Wrap the salmon, with the curing mixture, in plastic wrap and then place it in a ziplock bag.
Refrigerate it and let it rest for 30 hours.
When ready to use, unwrap the salmon and rinse it in cold water to remove the excess sugar and salt.
Pat dry, slice thin, and serve.
Category: Food and Recipes
Tags: Schooner J. & E. Riggin
