Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."
Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.
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I've never made anything like this before, but after seeing it done by Chefs I admire and tasting their delicious creations I decided to give it a whirl. I'm so impressed with the simplicity of the production, and even more impressed with the end result. I strayed from the recipe in that I used a gorgeous slab of Steelhead rather than straight up salmon. It took to the cure exceptionally well, so the citrus is subtle, as is the saltiness. I cannot wait to share this with friends!
I first learned about this recipe while taking a culinary class. The chef used fresh dill, along with the citrus.. The key is to buy good quality salmon. I bought a one pound Irish salmon, for $20.00 a pound. I didn't add the dill, because my husband doesn't like it. A friend of mine said that when she made it, it turned out salty. I did not have that problem at all! I rinsed it, well, after 24 hours, then air chilled it for 8. Wow! I can't wait to make this again. Easy and delicious!