Lynn's Home Made Cured Salmon
Homemade Cured Salmon
1 3/4 pound filet of salmon, skin on, pin bones out
1 cup kosher salt
1/4 cup granulated sugar
1 lemon, zested
1 ounce fresh herbs; thyme or dill
1 teaspoon cracked black pepper
In a bowl combine the salt, sugar, lemon zest, herbs and pepper and grind
everything together with your hands. Using a sharp knife or razor blade make
several slash marks in the skin of the salmon. Place the fish on a lint free
towel skin side up. Rub about 1/4 of the salt mixture into the slash marks and
flip the salmon over. Top with the remaining salt mixture and wrap it up with
the towel. Refrigerate for about 12 hours, then rinse the fish under cold water
to remove any excess cure. Place back in the refrigerator, uncovered, for about
4 hours more. This helps to finish drying the salmon. It is now ready to thinly
slice off of the skin and serve. Serve with fresh cream, sour cream, red onion,
chives capers or hard cooked eggs.
Third Battle of Ypres. Russian Revolution of 1917-climax of long unrest
under czars. February Revolution-Nicholas II forced to abdicate, liberal
government created. Kerensky becomes prime minister and forms provisional
government (July-1917).