Time to get ready for an influx of visitors and having snacks on hand at all times.
That can mean for a January that is a bit heavier than we’re comfortable with so I’ve been trying out all sorts of lighter appetizers.
This one is our favourite, by far.
My family adores smoked salmon.
I DO NOT.
I don’t know why. I live right near a fish market and they smoke the salmon right there and it is amazing and I simply cannot stomache it.
But cured salmon I can do myself?
I’ll wake-up at night for sneaky bits of this.
Get the freshest salmon possible, a glass dish that has a tight lid and assemble great flavours such as: lemon slices,
dill and maple syrup.
Top with the other half of salmon and place in the fridge.
Slice thinly and serve with capers, bread and creme fraiche or chevre.
- ¼ cup sea salt
- 1 bunch dill
- 1 sliced lemon
- ½ cup maple syrup
- ½ cup grappa
- 3 lbs salmon filet (with skin attached)
- Half the salmon and place skin side down in a glass dish with a lid. Layer on half the salt and all the other ingredients. Rub other half of the salmon with the rest of the salt and sandwich with the dilled half. Cover and refrigerate at least overnight. Slice thinly and enjoy with bread, capers, cheese...