Cured Salmon With Dill-Horseradish Cream

1. 1

   Stir together first 5 ingredients in a medium bowl. Rub half of mixture (about 1 1/2 cups) on both sides of salmon. Place in a 13- x 9-inch baking dish, skin side down, and cover flesh of salmon with remaining salt mixture. Cover with plastic wrap, and chill 36 hours.

2. 2

   Rinse salmon under cold water. Pat dry, and remove and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.