Cook The Book: Quick-Cured Salmon

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   Thinly slice a 1-pound wild salmon filet diagonally into large, thin slices.

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   Generously sprinkle Maldon salt or another flaky sea salt, and ground pep-

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   per onto a large platter. Arrange the salmon slices in a single layer on top

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   of the salt and pepper, then sprinkle again with salt and pepper. Scatter

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   with chopped dill leaves. Cover with plastic wrap, pressing it directly onto

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   the salmon, and refrigerate for 2 hours. Remove the plastic wrap, drizzle

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   with a really good extra-virgin olive oil, and scatter with sliced scallions

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   and a handful of tiny celery leaves. Serve with thinly sliced, buttered pum-

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   pernickel or other good dark bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.