Cured Salmon with Crème Fraîche and Lemon

SERVES 4 TO 6

This recipe is my go-to when unwinding on the weekend. A glass or two of rosé elevates an easy meal like this.

---

2 cups kosher salt

2 cups sugar

2 tablespoons minced fresh ginger

2 scallions, minced

2 garlic cloves, minced

2 tablespoons lime zest

1- to 2-pound salmon fillet, skin on

30 pita crackers (recipe follows)

1 cup crème fraîche

15 chives, minced

Zest of 2 lemons

Mix the salt, sugar, ginger, scallions, garlic, and lime zest together. Place the salmon on an oven tray and cover with the mixture. Cover with plastic wrap and store in the refrigerator for 24 hours.

Rinse the salmon. Pat it dry. Remove the skin and slice the fish thinly, beginning with the tail end, so that the knife is visible as you cut through.

Layer the salmon by placing a sheet of parchment paper in between each new layer. The salmon will keep in the fridge for up to 3 days.

Place a slice of salmon on each pita cracker, followed by dollops of crème fraîche, and sprinklings of chives and lemon zest. Serve immediately.