This recipe creates a luxurious, home-cured salmon that rivals high-end smoked salmon. By using a blend of salt, brown sugar, black peppercorns, and fresh herbs, the fish is cured over three days to develop a silky texture and deep flavor. The addition of golden tequila replaces traditional aquavit, adding a unique New World twist to this Scandinavian classic. The result is vibrant, green-edged slices of salmon that are perfect for entertaining. Serve these elegant ribbons on dense pumpernickel bread with a sharp spicy mustard and fresh lime wedges for a balanced, sophisticated appetizer that feels both rustic and refined.
Smoked Fish Sandwich
Description
This recipe creates a luxurious, home-cured salmon that rivals high-end smoked salmon. By using a blend of salt, brown sugar, black peppercorns, and fresh herbs, the fish is cured over three days to develop a silky texture and deep flavor. The addition of golden tequila replaces traditional aquavit, adding a unique New World twist to this Scandinavian classic. The result is vibrant, green-edged slices of salmon that are perfect for entertaining. Serve these elegant ribbons on dense pumpernickel bread with a sharp spicy mustard and fresh lime wedges for a balanced, sophisticated appetizer that feels both rustic and refined.Ingredients
Directions
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Crush the black peppercorns in a small plastic bag using the bottom of a heavy skillet.
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Mix the crushed peppercorns, brown sugar, and kosher salt together in a bowl.
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Pulse the first cup of cilantro, dill, and chives in a food processor until finely chopped.
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Lay a large square of cheesecloth on a clean work surface.
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Place the salmon fillets skin-side down on the cheesecloth.
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Spread the pepper-sugar-salt mixture evenly over the flesh side of the salmon.
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Sprinkle the chopped herbs evenly over the curing mixture.
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Pour the tequila over the herbs until fully absorbed.
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If using two fillets, sandwich them together flesh-to-flesh with skin sides out.
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Wrap the fillets tightly in the cheesecloth, twisting the ends like a candy wrapper.
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Place the wrapped package on a wire rack set inside a pan to catch drippings.
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Place a weight on top of the package to press out excess liquid.
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Refrigerate for 3 days, turning the package and replacing the weight every 24 hours.
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Remove the cloth, discard liquid, and scrape off the herbs.
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Rinse the fish under cold water and pat dry with paper towels.
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Finely chop the remaining cup of cilantro and press it onto the flesh side of the salmon.
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Slice the salmon thinly at a 45-degree angle.
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Serve the slices on sliced pumpernickel bread with spicy mustard and lime wedges.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 766.1kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 3.5g18%
- Cholesterol 27.5mg10%
- Sodium 117336.2mg4890%
- Total Carbohydrate 139.2g47%
- Dietary Fiber 36.6g147%
- Sugars 31.2g
- Protein 25.1g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Equipment: You will need culinary-grade cheesecloth and heavy objects for weighting, such as a bag of sugar, a jug of oil, or cans.
Technique Note: This method uses salt, sugar, alcohol, and time to cure the fish rather than smoke or heat. This traditional Scandinavian technique produces a silky, moist texture similar to smoked salmon.
Variation: Traditional gravlax often uses aquavit. This New World rendition uses golden tequila for a unique flavor profile, along with cilantro and chives alongside the traditional dill.
Serving Suggestion: Your first slices may look rough; be patient. With practice, you will achieve elegant green-edged ribbons. Serve on dense bread like pumpernickel to balance the richness of the fish.
Storage: Cured salmon can be kept refrigerated for up to a week. Wrap tightly in plastic wrap or store in an airtight container.
