Cold Salmon Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 2 cups 1x
- Category: Appetizer
Ingredients
For the Cured Salmon:
- 1 pound salmon with skin
- 1/3 cup sugar
- 1/3 cup kosher salt
- zest from one lemon (zest the lemon for the salad, below, and use the juice in the salad)
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon thyme
For the Cold Salmon Salad:
- prepared salmon
- 3 shallots, minced
- juice of one lemon (zest first for the cured salmon (above)
- 1 tablespoon each of capers and caper brine
- 1/4 teaspoon white pepper
- about 10 to 12 drops of liquid smoke
- 2 dashes hot sauce
- 1/4 cup mayonnaise (maybe a little more)
- Crackers, toast, or bread for serving
Instructions
For the Cured Salmon:
Mix salt, sugar, lemon zest, and herbs. Place salmon on rimmed plate or container. Cover and pack the salt mixture on the salmon and refrigerate for one to three hours. Rinse, pat dry.
When ready to cook, preheat oven to 350 degrees F.
Bake for 10 to 14 minutes depending on the thickness of the salmon; on a piece of sprayed foil placed on top of a rimmed baking sheet until just done. Do check often and don’t overbake.
Once cooled enough to handle, remove skin and cut and/or break the salmon into small pieces.
For the Cold Salmon Salad:
Set aside the Salmon until cold. In a small bowl, mix together the remaining ingredients. Add Salmon and toss to incorporate. Taste and adjust seasoning as needed. Add additional Mayo if a creamier more cohesive mixture is desired. Best if refrigerated for at least an hour and preferably overnight.
Serve with crackers, toast, or bread as an appetizer or sandwich.
Find it online: https://frugalhausfrau.com/2023/03/19/cold-salmon-salad/