Lets Cure Salmon

Lachs Tartar

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.
  1. Mix one 1 liter of table salt with 1 liter of white-crystalline(normal) sugar in a bowl.

Salt Curing Salmon, 2

2. Place salmon in a deep tray, then just about bury the salmon in the mix.

Salt Curing Salmon 1

Salt curing salmon 3, 1 kilo salt, 1 kilo sugar

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.

Salt Curing Salmon, lemon,dill,mustar seed, pepper seed

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:

  • Pickles
  • White Onion
  • Dill
  • Lemon
  1. Dice pickles onions to fine bits.
  2. Chop sprigs of fresh dill to nearly a mince.
  3. Add a squeeze of lemon.

Asparagus Marinade:

  • lemon juice
  • White bianco balsamico
  • salt, sugar
  1. Cut the rough white ends off and throw them out or save them for soup.
  2. Cut the top of the Asparagus head and save them on the side; leave only the tender shoot.
  3. Use a peeler to get fine, thin slices from the asparagus.
  4. Let chill and soak in a blend of lemon juice, vinegar, salt and sugar.

Preparation:

  1. Chop the freshly cured salmon into small, delicate, even bits.
  2. Take a mixing bowl, add the lachs then add your desired amount of relish. (There is no way, except yourway, my friend.)
  3. Add a small dollop of sour cream for every 2.5 ounce portion. Again, it is your preference. Mix well; combine evenly.
  4. Use a small metal baking cup or any other mold you wish to give shape to the tartar.
  5. 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.

Bon appétit

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