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To follow up on my last post about Alaska Wild Salmon & Seafood, I promised you a second recipe. The difference with the previous one was, that I primarily prepared a sockeye salmon fillet, but today it’s all about the cured salmon. Curing typically means dehydrating the meat with salt and sugar to preserve it. This is a really old method to make sure the fish doesn’t go bad and you still have some fish edible in other seasons. Of course, this preparation dates back to the time before mankind invented the refrigerator or freezer.
Salmon cured according to old tradition
Wild caught salmon is cured according to old Scandinavian tradition. Only salt, sugar, pepper and dill give this variant a gentle and mild taste with a hint of smoke. Sounds simple, but it is so good because the natural flavor is preserved. Cured fish comes in all sorts of flavors, like my version with basil and orange, or an all-natural one, depending on your preference. This one, however, comes ready to eat right to your door.
Last salmon delivery
As the third and last delivery for this year from Alaska Wild Salmon & Seafood is approaching, you should place your order by December 5 to be able to receive the delicacy on December 11, 12 or 18. Your Christmas party will be a culinary highlight. If you have other plans and want to enjoy it all by yourself, you can keep everything frozen and enjoy it in the coming months. But hey, Christmas dinner calls for a few courses and this could be your appetizer!
A savory tart with cured salmon
I’ve created a delicious savory and equally sweet recipe for you to highlight the wonderful flavor of this fish and make it a little different than the standard. My Salmon Tart consists of a speculoos base, followed by sautéed kale and pearl barley to be topped with just a little cured salmon and a fruity tangerine granita. A perfect start to a festive dinner and guaranteed to leave no mouth dry.
Recipe
Cured Salmon Tart with Tangerine Granita
2 Persons45 Minutes
Tangerine Granita
- 5 Tangerines
- 1/2 Lemon Juice & Peel
- 2 Star Anise
- 1 Cinnamon Stick
- Salt to flavor
For the granita, squeeze the tangerines and bring the juice to a boil with the spices. Then leave it to infuse for 15 minutes and remove the spices. The stock may have a salty note, as this adds a nice taste in combination with the remaining components. Now freeze the tangerine granita overnight.
Pearl Barley
- 40 g Pearl Barley
- 120 g Vegetable Broth
- 20 g Crème Fraîche
- 2 Dill Stems
- Lemon Peel & Salt to flavor
Bring the pearl barley to a boil with the vegetable stock and continue to simmer on low heat for about 15 minutes. Then let it cool down slightly and season with crème fraîche, dill and spices.
Sautéed Kale
- 120 g Kale
- 30 g Butter
- Nutmeg, Salt, Chili & Agave Syrup to flavor
Wash the kale and dry it, then heat up the butter until brown and sauté the kale until it collapses. Now season with the spices and let it cool down a bit.
Speculoos Base
- 100 g Butter Speculoos
- 30 g Brown Butter
- Salt to taste
For the speculoos base, crumble the speculoos cookies and mix them with the liquid brown butter, then season with salt.
Serving
- 150 g Cured Salmon
- 2 Dill Stems
- 1/2 Tangerine
To serve, fill a 9 cm dessert ring to 5 mm with the speculoos base and press a little. Then layer some kale, pearl barley and the thinly sliced cured salmon. Always press a little, so that the salmon tart keeps its shape. Now place the tart on a plate, carefully remove the ring and arrange a few tangerine segments. Remove the granita from the freezer and scrape it off with a fork. Once this is done, also place the granita on the salmon tart and garnish with dill.
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