Homemade lightly salted salmon in pepper
6 servings
30 minutes
Homemade lightly salted salmon with pepper is a refined dish that reveals the tenderness and freshness of the fish, enhancing its flavor with subtle notes of salt, sugar, and sherry. This curing method is known in the culinary traditions of Scandinavia and Russia, where salmon becomes a sophisticated delicacy. A thick cream made from cream cheese, mustard, and fresh onion adds softness and spiciness to the dish. Serving chilled salmon in a fan shape on a plate with cream and lemon wedges makes it not only elegant but also incredibly appetizing. This treat is perfect for festive gatherings and exquisite dinners where the subtlety of flavors and presentation aesthetics are important.
1
Line the bottom of a large tray with plastic wrap. Place boneless salmon fillet on the tray. In a bowl, mix salt, sugar, pepper, and sherry. Marinate the fish with the mixture and refrigerate for one to two days.
- Salmon fillet: 900 g
- Sea salt: 50 g
- Ground black pepper: 1 tablespoon
- Icing sugar: 50 g
- Sherry: 1 tablespoon
2
Beat the cheese with a wooden spoon. Add salt, mustard, onion, and whipped cream. Refrigerate for a day.
- Cream cheese (Philadelphia): 150 g
- Sea salt: 50 g
- Dijon mustard: 2 teaspoons
- Chives: 2 tablespoons
- Double cream 40% fat: 50 ml
3
Remove excess brine from the salmon. Cut into 24 equal pieces. Arrange the fish in a fan shape on pre-chilled plates. Before serving, add a spoonful of cream to each plate. Garnish with onion and lemon.
- Salmon fillet: 900 g
- Chives: 2 tablespoons
- Lemon: 6 pieces
