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.
Photography: Marte Kopperud
Martha Stewart Living, June 2013
- Prep Time 1 hour
- Total Time 49 hours
- Serves 15
- 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.
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