Paprika-cured salmon with dill & horseradish cream

Recipes / Fish

This Easter, start your feast with this gourmet combination of freshly cured salmon and tangy horseradish cream.

Recipe «Paprika-cured salmon with dill & horseradish cream» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 800g skinless salmon fillets, pin boned, 85g sea salt flakes, 2 1/2 tbsp caster sugar, 2 1/2 tsp smoked paprika, 2 tsp freshly ground black pepper , 1 1/2 tsp garlic powder, 1/4 red onion, thinly sliced, 65g capers, drained , Rye bread, to serve, 300g sour cream, 1 bunch fresh dill, chopped, 2 shallots, ends trimmed, thinly sliced, 2 1/2 tbsp horseradish cream.

Ingredients:

  • 800g skinless salmon fillets, pin boned 
  • 85g sea salt flakes 
  • 2 1/2 tbsp caster sugar 
  • 2 1/2 tsp smoked paprika 
  • 2 tsp freshly ground black pepper 
  • 1 1/2 tsp garlic powder 
  • 1/4 red onion, thinly sliced 
  • 65g capers, drained 
  • Rye bread, to serve 
  • 300g sour cream 
  • 1 bunch fresh dill, chopped 
  • 2 shallots, ends trimmed, thinly sliced 
  • 2 1/2 tbsp horseradish cream 

Instructions

  1. 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.
  2. 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.
  3. To make the dill & horseradish cream, combine the sour cream, dill, shallot and horseradish cream in a bowl. Season with salt and pepper.
  4. 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.
  5. Serve with the onion, capers, bread and dill & horseradish cream.