Name: Garden Herb Cured Salmon Salad
Ingredients: 2.5 lb cured salmon, sliced thin (or store bought smoked salmon); 3 medium-diced beets; 1 fennel bulb, shaved thin and soaked in ice water; 2 oranges cut into segments; 1 cup crème fraiche; ½ cup lavender honey; 8 oz kosher salt (or any flake or sea salt will do); 4 oz granulated sugar; 4 oz dark brown sugar; ½ oz granulated onion; ½ oz granulated garlic; 4 oz fresh rosemary, parsley, and thyme; 2.5 lb Salmon fillet (skin on); 1 cup crème fraiche; 2 tbsp chives; 2 tbsp finely chopped parsley; ½ tsp finely ground black pepper; ½ tsp lemon juice; 1 tbsp extra virgin olive oil

Description

A flavorful way to enjoy fish.

Ingredients

Scale

For the salmon

2.5 lb cured salmon, sliced thin (or store bought smoked salmon)
3 medium-diced beets
1 fennel bulb, shaved thin and soaked in ice water
2 oranges cut into segments
1 cup crème fraiche
½ cup lavender honey

For curing:

8 oz kosher salt (or any flake or sea salt will do)
4 oz granulated sugar
4 oz dark brown sugar
½ oz granulated onion
½ oz granulated garlic
4 oz fresh rosemary, parsley, and thyme
2.5 lb Salmon fillet (skin on)

For the crème fraiche:

1 cup crème fraiche
2 tbsp chives
2 tbsp finely chopped parsley
½ tsp finely ground black pepper
½ tsp lemon juice
1 tbsp extra virgin olive oil

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Instructions

To cure the salmon:

Mix the salt, both sugars together with the onion and garlic in a bowl.
On a sheet tray, lay out a light layer of the cure.
Put the salmon skin side down and cover with your fresh herbs.
Cover with the rest of the cure, making sure its completely covered by a thick layer of the cure.
Wrap tray tightly and place in refrigerator for 4 days.
Day 4 there will be liquid in the pan with your salmon.
Dump off liquid, brush off the cure. Your salmon should be bright and almost translucent on the top.
Rinse off remaining cure, pat dry.
Wrap salmon airtight and refrigerate for up to 7 days.

To combine:

Mix all ingredients until fully incorporated.
Reserve for plating the salad

To plate and finish the dish:

Mix the beets, fennel and citrus together and drizzle with extra-virgin olive oil and a small pinch of sea salt.
Apply a spoonful of crème friache to the plate and drag your spoon across it to spread evenly across the plate.
Place a small amount of the fennel/citrus mixture on top of the crème friache. Artfully place several slices of salmon on top of the fennel and around the fennel.
Drizzle with the lavender honey and olive oil.
Feel free to drizzle any liquid created from mixing the fennel and citrus together.
Have fun and remember its all about creating new memories.