For the last few months ive been trying to master the art of curing my own salmon. At the back of my head I always worry about poisoning myself, but so far so good!
Ive found that there is a big flavor and texture difference between cured Sockeye and cured Atlantic – I prefer Atlantic!
The first couple of rounds were cured Sockeye on crackers with homemade crème fraiche and lacto-fermented beets. This was a pretty good combo, but I think the crème fraiche would taste better with Atlantic salmon to cut some of the richness.
Today I had Atlantic salmon on homemade black bread, with cream cheese and lacto-fermented beets – delicious ♥ We’ll give it a whirl with crème fraiche next time.
I wont share my recipe for the salmon cure just yet, but I will share the Black bread recipe. I use Heidi’s recipe from 1010 Cookbooks with the following substitutions:
- Spelt flour for the white flour 1:1 ratio
- I bake mine on a stone that has been sprinkled with coarse sea salt - the salts really adds to the flavor!
Even if you don’t give the fish a try, I really recommend the Black bread! Its become a real favorite in our house. If I can make it while watching a toddler and a baby, anyone can make it!
xoxo S.
