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Paprika-cured salmon with dill & horseradish cream
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Prep Time:
4420 minutes
Cook Time:
Total Time:
4420 minutes
Elevate your Easter feast with our elegant cured salmon and zesty horseradish cream combo.
Ingredients:
  • 800g skinless salmon fillets, pin boned
  • 85g (1/4 cup) sea salt flakes
  • 50.00 gm caster sugar
  • 6.25 gm smoked paprika
  • 2 tsp freshly ground black pepper
  • 1 1/2 tsp garlic powder
  • 1/4 red onion, thinly sliced
  • 65g (1/3 cup) capers, drained
  • Rye bread, to serve
  • 300g sour cream
  • 1 bunch fresh dill, chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 50.00 ml horseradish cream
Instructions:
  • Gently pat the salmon dry. Mix salt, sugar, paprika, pepper, and garlic powder. Spread half of the mixture in a dish. Lay the salmon in the dish. Coat the salmon with the remaining mixture.
  • Cover the salmon with plastic wrap, then press down with a heavy plate and weights like cans. Refrigerate, turning every 12 hours, until the salmon is firm, for 3-4 days.
  • Combine sour cream, fresh dill, minced shallot, and zesty horseradish in a bowl. Season with a touch of salt and pepper to taste.
  • Scrape off the salt mixture from the salmon and use a filleting knife to thinly slice the salmon across the grain. Arrange the slices on a serving platter.
  • Accompany the dish with the onion, capers, bread, and a dollop of dill & horseradish cream.

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