This herb-cured salmon always makes a command performance at our parties, especially around the holidays. We serve it very thinly sliced on dark pumpernickel bread, with traditional garnishes of red onion, capers, fresh dill, and a horseradish cream cheese or sour cream sauce. The prep itself is easy, but you’ll need to give yourself at least a three-day head start to allow the salmon to cure.
½ cup coarse sea salt
½ cup coarsely ground pepper
⅓ cup sugar
1 (3-lb.) fillet wild-caught salmon (skin-on), cut in half crosswise
1 bunch fresh dill, plus dill sprigs for garnish
8 oz. cream cheese, softened
½ cup prepared horseradish
Salt and freshly ground pepper
1 (12-oz.) loaf party pumpernickel bread, toasted
Capers and sliced red onion for serving
1. Combine the salt, pepper, and sugar in a medium bowl. Sprinkle the flesh side of each piece of salmon with the salt mixture, covering the flesh entirely. Place the dill sprigs over the salt mixture and then press the salmon pieces together, flesh sides in.
2. Wrap the salmon tightly with plastic wrap. Place in a deep baking dish.
3. Place a cast-iron skillet or a pan lined with heavy cans on top of the salmon. Refrigerate for 3 days, turning the salmon every 12 hours. Discard any liquid at each turn.
4. Unwrap the salmon, remove the dill, and scrape off any remaining salt mixture. Thinly slice the salmon.
5. Beat the cream cheese and horseradish together until combined; season with salt and pepper to taste. Spread the cream cheese mixture on the toasted bread. Top with the sliced salmon, capers, onion, and remaining fresh dill sprigs and serve.