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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
A beautifully refined, 12-hour cured salmon centerpiece featuring a perfect balance of rich, savory fish and a bright, zesty drizzle.
1 side of baby salmon (skinless)
1/4 cup sugar
1 to 1 and 1/2 cups Haddar Kosher Salt (enough to coat the entire fish generously)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
1 tablespoon Gefen Maple Syrup
1 tablespoon Gefen Extra-Virgin Olive Oil
a pinch of salt
a pinch of black pepper
1 tablespoon Tuscanini Capers
1 shallot (sliced into paper-thin rings)
2–3 purple radishes (sliced paper-thin, ideally using a mandoline)
1 tablespoon dried dill spice (or fresh chopped dill)
a handful of microgreens
Lay the salmon side on a large sheet of plastic wrap.
Sprinkle half of the sugar evenly on the bottom side.
Flip the salmon, and then sprinkle the remaining sugar on the top side.
Now, completely bury both sides of the fish in a generous layer of kosher salt.
Wrap it tightly in the plastic wrap, then place it on a rimmed baking sheet (to catch any moisture), and refrigerate for exactly 12 hours.
Unwrap the salmon and thoroughly wash off all the salt under cold running water. Pat it completely dry with paper towels.
In a small bowl, whisk together the mustard, lemon juice, maple syrup, salt, and pepper.
Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth.
Using a very sharp knife held at a sharp angle, slice the salmon into super-thin pieces.
Arrange the slices overlapping slightly across a large serving platter.
Drizzle the maple-mustard dressing evenly over the fish.
Scatter the capers, thin-sliced shallots, purple radish slices, and dill, then top with microgreens. Serve cold.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Styling by Leah Klein
Photography by Frady Sandel
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