Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Cold Cured Salmon Slices

Taken From: Wild at the Table


 



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Cold Cured Salmon Slices

2˝ lbs. fresh salmon, approximately 6" of centercut, top and bottom, skin on
/4 cup salt
1/3 cup brown sugar (alt: white sugar)
2 teaspoons freshly cracked pepper
2 cups fresh dill, coarsely chopped

 

Scale the skin and rub the fish clean with a moist towel. Fillet out both sides of the “darne” or centercut, leaving the bones behind, and running your finger along the meat side of each filet to identify and complete the small bone removal with kitchen pliers. Combine the salt, sugar, and pepper in a bowl and mix thoroughly. In a large glass roasting dish or earthenware platter, place the two filets, skin side down, side-by-side and rub the meat surfaces with half of the salt mixture. Spread the fresh dill thickly over the exposed surface of one filet, and then cover, meat-side down with the other filet. Rub the remaining salt mixture over the skin sides of the filets. Cover the glass dish with aluminum foil to make an airtight seal. Place a light weight on top of the filets and refrigerate for 48 hours. After the first 4 hours the fluid should be poured off, and then resealed and refrigerated. To serve, position the filet skin side down and cut paper thin slices on a bias leaving the skin behind. Serve each morsel on Duck Press Bread or thin rye, as with smoked salmon.
Serves 8.


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