Cristina Cooks Ouzo Cured Salmon
The salmon needs to be incredibly fresh (sashimi grade). Make sure the salmon was brought in that same day.
Need a really good olive oil.
To bring out the flavor, use fresh, not dried, herbs.
¾ pound skinless sashimi-grade salmon fillet
2 tablespoons fresh lemon juice
1 tablespoon ouzo liqueur
½ teaspoon honey
½ cup extra-virgin olive oil
Pinch of Sea salt
Freshly ground back pepper
Pinch of paprika
1 teaspoon chopped fresh dill
Feel for and remove any pin bones from the salmon fillet. If the fillet has a white, string-like "tendon" running down the center, trim it away. Trim any gray flash on the skin side. With a sharp chef's knife, slice the salmon thinly about ¼ inch thick or less on a slight diagonal and arrange the slices side by side, close together, on a chilled patter.
To make a marinade, whisk together the lemon juice, ouzo, and honey.
Gradually whisk in the olive oil.
Spoon the marinade over the fish, then season the fish with salt and black pepper.
Let marinate at least 10 minutes before serving. The fish will begin to change color, but will not be fully cured at that point; marinate longer if you like. Just before serving, garnish with pepper and dill.
Recipe For Using the Cured Fish to Make Salmon Pizza:
Cure fish overnight/refrigerate.
Take out of refrigerator.
Prepare pizza dough (homemade or store-bought) and bake it.
Top cooled pizza with crème fraiche.
Slice, lay down salmon on top.
Add 2 tablespoons scallions, chopped.
Add 2 tablespoons fresh dill, chopped.
Drizzle olive oil (1 tablespoon).
Get more great recipes from Cristina at: www.cristinaferrarecooks.com.
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