Curing the Raw Salmon:
- For the curing recipe, I used a 3lb filet of raw salmon; 25 portions.
- Remove the skin with a boning knife or a filet knife.
- Mix one 1 liter of table salt with 1 liter of white-crystalline(normal) sugar in a bowl.
2. Place salmon in a deep tray, then just about bury the salmon in the mix.
3. Using wedges or slices of lemon, dress the mix and salmon with them (2-3 lemons will do) Sprinkle a handful of whole pepper seeds, a smaller handful of mustard seed and shreds from a bundle of dill. Shake the pan and get everything evenly coated and evenly mixed.
4. Cover with plastic wrap and let sit for 12 hours; When finished wash all seasoning from the fish thoroughly and chop finely.
Lachs Tartar Relish:
- White Onion
- Dice pickles onions to fine bits.
- Chop sprigs of fresh dill to nearly a mince.
- Add a squeeze of lemon.
- lemon juice
- White bianco balsamico
- salt, sugar
- Cut the rough white ends off and throw them out or save them for soup.
- Cut the top of the Asparagus head and save them on the side; leave only the tender shoot.
- Use a peeler to get fine, thin slices from the asparagus.
- Let chill and soak in a blend of lemon juice, vinegar, salt and sugar.
- Chop the freshly cured salmon into small, delicate, even bits.
- Take a mixing bowl, add the lachs then add your desired amount of relish. (There is no way, except yourway, my friend.)
- Add a small dollop of sour cream for every 2.5 ounce portion. Again, it is your preference. Mix well; combine evenly.
- Use a small metal baking cup or any other mold you wish to give shape to the tartar.
- place on or around your marinated aspargus peels, garnish with red onion rings, sprigs of fragrant dill and any variation of light zesty cream sauces you wish to use.