Cured Salmon with Smoked Fresh Cheese, Radishes and Cucumbers, and Rye-Bread Chips
One smoked fresh cheese that works well in this dish is Rivers Edge Chevre "Up in Smoke," available at threeringfarm.com.
- Total Time:
- Servings: 15
Photography: Marte Kopperud
- 3 cups coarse salt
- 3 cups sugar
- 1 skin-on side of salmon (about 3 pounds, 10 ounces), pin bones removed, rinsed, and dried
- 1 grapefruit
- 1 orange
- 1 lime
- 1 bunch dill, coarsely chopped (about 1 1/4 cups)
- 2 thin rectangular slices Danish or German dark-grain rye bread
- 1/2 stick unsalted butter, melted
- 7 ounces smoked fresh cheese, such as goat or ricotta (about 3/4 cup)
- 15 radishes, trimmed and thinly sliced (about 1 1/2 cups)
- 2 cucumbers, peeled, seeded, and balled with a small melon baller (about 2 cups)
Mix together salt and sugar. Place salmon, skin side down, on a rimmed baking sheet. Sprinkle salt mixture over salmon, covering it completely. Zest, then juice all 3 citrus fruits and sprinkle zest and juice over fish. Top with dill. Cover with plastic wrap and refrigerate 48 hours.
Preheat oven to 350 degrees. Brush bread with melted butter, sprinkle with more salt, and bake until just toasted, about 15 minutes. Remove from oven and set aside.
Rinse salmon under cold water and pat dry with paper towels. Beginning at largest end, slice fish at an approximately 30-degree angle with a sharp, long, thin slicing knife, as thinly as possible. Transfer to a serving platter and top with small spoonfuls of cheese, radishes, and cucumbers. Break rye toasts into shards and garnish platter.