Citrus-Cured Salmon, Pistachio Cream Cheese
- 1/2 cup cream cheese
- 1 tbsp pistachios, toasted and chopped
- 1/2 tsp orange zest
- 1/2 lb citrus-cured salmon, thinly sliced
- 1/2 cup pistachio cream cheese
- 20 slices thin, dark pumpernickel bread (cocktail bread)
- 1.5 lbs wild salmon fillet, skin off, pin-bones removed, single piece
- 1/2 cup light brown sugar
- 3 ozs (volume) kosher salt
- 2 tbsps brandy
- zest of 1 lime, very fine
- zest of 1/2 orange, very fine
- zest of 1/2 lemon, very fine
Pistachio Cream Cheese
1/2 cup cream cheese
1 Tablespoon, pistachios, toasted and chopped
1/2 teaspoon orange zest
Combine all ingredients & mix until smooth
1/2 pound citrus-cured salmon, thinly sliced
1/2 cup pistachio cream cheese
20 slices thin, dark pumpernickel bread (cocktail bread)
1.5 pounds wild salmon fillet, skin off, pin-bones removed, single piece
1/2 cup light brown sugar
3 ounces (volume) kosher salt
2 Tablespoons brandy
Zest of 1 lime, very fine
Zest of 1/2 orange, very fine
Zest of 1/2 lemon, very fine
To cure the salmon
- Mix all dry ingredients together with the brandy.
- Place a large piece of plastic wrap on the counter and put half the salt mixture in a layer about the same size as the salmon in the middle of the plastic wrap.
- Place the salmon skin side down on the salt mix. Top the salmon with the rest of the mix.
- Wrap tightly around the salmon, leaving one side slightly open for liquid to escape.
- Place the salmon in a baking dish and top it with a heavy pan or other flat-bottomed object that weighs at least a pound or two.
- Place in the refrigerator overnight.
- Turn the plastic with the fish over the next morning and put the weight back on it.
- Do this again every 12 hours or so for a total of 24 to 48 hours depending upon how thick the fillet is.
- Once the salmon is cured and relatively firm, remove it from the plastic, rinse off the salt mix & pat dry.
- Re-wrap in clean plastic and hold until you are ready to use.
- Spread pistachio cream cheese mix evenly and generously over each slice of the cocktail bread, and all the way to the edge.
- Top each slice with slightly overlapping slices of the cured salmon. Make sure the salmon covers over the edge of the bread.
- Cut the crust off the cream cheese and salmon topped bread to square it off. Cut again in either halves or quarters depending upon the size of the bread.