Smoked salmon and other recipes for shareable platters | Our Vancouver

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Cure the sockeye salmon for about three days.

Mix kosher salt, brown sugar, coriander seeds, and star anise together and grind them up.

Rub the salt mixture evenly over the salmon fillet.

Add fresh dill on top of the salmon.

Sprinkle lemon zest over the salmon, avoiding direct lemon juice.

Cover the salmon with the remaining salt mixture, ensuring it is fully covered.

Wrap the salmon tightly in saran wrap, compressing it to remove air.

Place the wrapped salmon in the refrigerator with a weight on top for three days.

After three days, rinse off the curing mixture under cold water.

Slice the cured salmon thinly at an angle with a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens