An elegant appetizer for your next cocktail party or served as part of a fantastic brunch spread, Chef Jamie's Citrus-Cured Salmon with Dill Crème Fraîche is a part of our Fall Estate Tasting menu. Bright with citrus flavor and tempered by silky crème fraiche, this pairs perfectly with our lush Reserve Sauvignon Blanc.
1 pound salmon fillet
1 cup salt plus ½ tsp
1/3 cup sugar
1 each lemon, zested
1 each lime, zested
1 cup crème fraiche
1 tsp lemon juice
½ tsp salt
3 tbsp dill, chopped
2 each radish, thinly sliced
1 each Persian cucumber, thinly sliced
1 jar trout roe
3 tbsp Round Pond Meyer Lemon Oil
Combine the salt, sugar and citrus zests. In a small baking pan, sprinkle ½ cup of salt on the bottom of the pan - slightly larger than the salmon filet. Place the salmon on top and cover the fish with the remaining salt, making sure that the fish is completely coated. Wrap pan in plastic wrap and refrigerate for 24 hours.
To make the dill crème fraiche, mix crème fraiche, lemon juice, dill, and ½ teaspoon of salt in a bowl and set aside. Next, take the salmon out of the cure and dice it into small cubes, similar a tartare. Mix the diced salmon with the Meyer Lemon oil.
To serve as a plated appetizer, arrange your crackers of choice or grilled baguette slices on a platter. Spread with dill crème fraiche, top with 1-2 cubes of cured salmon, and sliced vegetables. To serve a large group, place the diced salmon on a platter and scatter the sliced radish cucumber and trout roe on top. Serve the crème fraiche in a small bowl to serve atop crackers or grilled baguette. Enjoy!