+
4 (5)

Appetizers, Fish and Shellfish, Mains

Gin- and chive-cured salmon

Gin- and chive-cured salmon
Glenn Koenig / Los Angeles Times

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south from ... Read more

Total time: 15 minutes, plus curing time | Serves 8 to 12
  • 1/2 cup coarse sea salt
  • 1/4 cup plus 2 tablespoons honey
  • 2 tablespoons black peppercorns, toasted and cracked
  • 1/2 cup finely chopped chives
  • 1 (1 1/2-pound) salmon fillet, skin on and pinbones removed
  • 3 to 4 tablespoons gin

Step 1In a medium bowl, combine the salt, honey, peppercorns and chives. Set aside.

Step 2Brush the top of the salmon fillet generously with the gin.

Step 3Spread the cure mix over the top (flesh side) of the fillet, then wrap the fish tightly with plastic wrap. Place the salmon, skin side down, in a large baking dish or a large, rimmed, non-reactive baking sheet to catch any juices.

Step 4Refrigerate the fillet until it is firm to the touch, about 48 hours (timing will vary depending on the thickness and size of the fillet). Uncover the fillet, rinse and dry off. The cured salmon will keep for up to several days, wrapped in dry parchment and refrigerated.


HAVE YOU TRIED


Thai-style turkey soup
Thai-style turkey soup

Basic vinaigrette
Basic vinaigrette

Herb-Marinated Goat Cheese with little rosemary fougasses
Herb-Marinated Goat Cheese with little rosemary foug...

La Golondrina Cafe Sopa de Tortilla
La Golondrina Cafe Sopa de Tortilla

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Twenty6 purple pickled cauliflower
H-o-t hot boneless buffalo wings
White bean, anchovy and caper spread
Herb jam with olives and lemon