Sugar-Cured Salmon With Melba Toast – a delicious recipe with dill, salt, sugar, salmon, baguette, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine dill, salt and sugar and rub dill mixture all over slamon and then place 1 piece of salmon, skin side down on a large piece of plastic wrap and then top with remaining salmon skin side up and wrap tightly in plastic wrap to enclose.
2
Place iun a shallow dish and top with a chopping board or large plate and press down with weights, such as cans and refrigerate for 1 day and then turn salmon over, replace the board and weights and refrigerate for another 1 day.
3
Meanwhile to make Mela toast, preheat oven to 180C or 160C fan force.
4
Thinly slice baquette and arrange on a baking tray, brush with oil and sprinkle over extra sea salt and bake for 10 minutes or until crisp and golden and then allow to cool and store in a airtight container until ready to serve.
5
Drain salmon and rub off any excess salt and sugar and using a sharp knife, thinly slice salmon.
6
Spread sour cram over Melba toasts, top with salmon and extra dill sprigs and serve with cornichons.
361
kcal
Calories
26
g
Fat
20
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup dill (chopped plus extra sprigs to serve), ¼ cup salt (sea salt flakes specified plus extra), ¼ cup sugar, 2 salmon fillets (skin on pin boned), and more.
Yes, Sugar-Cured Salmon With Melba Toast falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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