Dinner
Mojito and Yuzu Cured Salmon with Rye
A Cuban-German-Japanese Occasion dish, salmon cured in a mojito-inspired blend of lime, rum, mint, and yuzu so the Cuban cocktail tradition and the Japanese citrus depth and the Nordic cured fish technique produce a cure that is simultaneously refreshing, aromatic, and deeply original.
$9
20 minsPrep
0 minsCook
740 minsTotal
EasyLevel
Nutrition per serving
420Calories
28gProtein
22gFat
28gCarbs
8gSugar
4gFiber
840mgSodium
65mgChol
0gSat Fat
Goes well with
Yuzu Tea
local
Mojito
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix salt, sugar, yuzu juice, lime zest, rum, mint, and white pepper into a rough paste. Spread half the cure in a shallow dish, place salmon skin-side down, pack remaining cure firmly over flesh. Cover tightly with cling film. Refrigerate 10–12 hours until rum and yuzu penetrate deeply.
2
Finish
Rinse cured salmon completely under cold water and pat dry. Mix crème fraîche, yuzu juice, honey, and salt until smooth. Slice salmon very thinly at an angle, discarding skin.
3
Plate
Spread yuzu crème fraîche over each rye crispbread. Layer salmon slices, cucumber, and radishes over crème fraîche. Scatter mint leaves and capers on top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin on
- 3 tbsp3 tbsp fine sea salt
- 2 tbsp2 tbsp caster sugar
- 2 tbsp2 tbsp yuzu juice or lime juice
- 22 limes
- 2 tbsp2 tbsp dark rum
- 25g25g fresh mint
- 0.5 tsp0.5 tsp white pepper
- 100g100g crème fraîche
- 1 tbsp1 tbsp honey
- 4 slices4 slices dark rye crispbread or pumpernickel
- 0.50.5 medium cucumber
- 66 radishes
- 1 tbsp1 tbsp capers
- 11 lime
