This Easter, start your feast with this gourmet combination of freshly cured salmon and tangy horseradish cream.
- Pat the salmon with paper towel to remove excess moisture. Combine the salt, sugar, paprika, pepper and garlic powder in a bowl. Place half the salt mixture in a glass or ceramic dish large enough to hold the salmon. Place the salmon in the dish. Rub the remaining salt mixture over the salmon.
- Cover the surface of the salmon with plastic wrap. Place a large plate on top and press down with weights, such as cans. Place in the fridge, turning every 12 hours, for 3-4 days or until the salmon is firm to the touch.
- To make the dill & horseradish cream, combine the sour cream, dill, shallot and horseradish cream in a bowl. Season with salt and pepper.
- Use a knife to scrape the salt mixture from the salmon. Use a filleting knife to cut the salmon across the grain into paper-thin slices. Arrange on a serving platter.
- Serve with the onion, capers, bread and dill & horseradish cream.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set