Smoked Fish Sandwich

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. Serve these elegant ribbons on dense pumpernickel bread with a sharp spicy mustard and fresh lime wedges for a balanced, sophisticated appetizer.

Cooking Method: Grilling, Smoking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 766

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. Serve these elegant ribbons on dense pumpernickel bread with a sharp spicy mustard and fresh lime wedges for a balanced, sophisticated appetizer.

Directions

1
Crush the black peppercorns in a small plastic bag using the bottom of a heavy skillet.
2
Mix the crushed peppercorns, brown sugar, and kosher salt together in a bowl.
3
Pulse the first cup of cilantro, dill, and chives in a food processor until finely chopped.
4
Lay a large square of cheesecloth on a clean work surface.
5
Place the salmon fillets skin-side down on the cheesecloth.
6
Spread the pepper-sugar-salt mixture evenly over the flesh side of the salmon.
7
Sprinkle the chopped herbs evenly over the curing mixture.
8
Pour the tequila over the herbs until fully absorbed.
9
If using two fillets, sandwich them together flesh-to-flesh with skin sides out.
10
Wrap the fillets tightly in the cheesecloth, twisting the ends like a candy wrapper.
11
Place the wrapped package on a wire rack set inside a pan to catch drippings.
12
Place a weight on top of the package to press out excess liquid.
13
Refrigerate for 3 days, turning the package and replacing the weight every 24 hours.
14
Remove the cloth, discard liquid, and scrape off the herbs.
15
Rinse the fish under cold water and pat dry with paper towels.
16
Finely chop the remaining cup of cilantro and press it onto the flesh side of the salmon.
17
Slice the salmon thinly at a 45-degree angle.
18
Serve the slices on sliced pumpernickel bread with spicy mustard and lime wedges.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 766kcal

% Daily Value *
Total Fat 18.8 gg29%
Saturated Fat 3.5 gg18%
Cholesterol 27.5 mgmg10%
Sodium 117336 mgmg4889%
Total Carbohydrate 139.2 gg47%
Dietary Fiber 36.6 gg147%
Sugars 31.2 gg
Protein 25.1 gg51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/smoked-fish-sandwich/