Pink Salt Cured Salmon with Wasabi-Dill Cream Cheese on Rye

• •1.5 lb salmon fillet, skin-on, pin bones removed
• •0.5 cup Himalayan pink salt, fine grain
• •0.5 cup granulated sugar
• •1 tablespoon black peppercorns, crushed
• •0.5 cup fresh dill, roughly chopped
• •1 tablespoon vodka or gin
• •8 oz cream cheese, full-fat, softened
• •1.5 tablespoon wasabi paste
• •2 tablespoon fresh dill, finely chopped
• •1 tablespoon lemon juice, fresh
• •0.3 teaspoon salt
• •0.1 teaspoon black pepper, freshly ground
• •8 slices rye bread, good quality
• •2 tablespoon capers, drained
• •0.3 large red onion, thinly sliced
• •4 fresh dill sprigs
• •4 lemon wedges

Instructions

1. 1

   Prepare the Salmon Cure: In a medium bowl, combine the Himalayan pink salt, granulated sugar, crushed black peppercorns, roughly chopped fresh dill, and optional vodka or gin. Mix thoroughly to create a uniform curing blend.

2. 2

   Cure the Salmon: Pat the salmon fillet dry with paper towels. Lay a large piece of plastic wrap on a clean surface. Spread about one-third of the curing mixture onto the plastic wrap in a rectangle slightly larger than the salmon fillet. Place the salmon fillet, skin-side down, on top of the cure.

3. 3

   Apply the Cure: Evenly spread the remaining curing mixture over the flesh side of the salmon, ensuring it's completely covered. Wrap the salmon tightly in several layers of plastic wrap, making sure there are no gaps.

4. 4

   Refrigerate and Weight: Place the wrapped salmon in a shallow dish or baking pan (to catch any liquid). Place a heavy object (like a few cans or a brick wrapped in foil) on top of the salmon to press it. Refrigerate for 48 to 72 hours, flipping the salmon every 12 hours and draining any accumulated liquid from the dish.

5. 5

   Rinse and Dry Salmon: After curing, unwrap the salmon. Gently rinse off all the curing mixture under cold running water. Pat the salmon very dry with paper towels. At this point, the salmon will have a firmer texture and a slightly darker, pinkish hue.

6. 6

   Slice the Salmon: Using a very sharp, thin-bladed knife, slice the salmon thinly against the grain at a shallow angle. Start from the tail end for the thinnest slices. Arrange the slices on a plate, covered, and refrigerate until ready to assemble.

7. 7

   Prepare the Wasabi-Dill Cream Cheese: In a small bowl, combine the softened cream cheese, wasabi paste (adjust to your desired spice level), finely chopped fresh dill, fresh lemon juice, salt, and freshly ground black pepper. Mix until smooth and well combined. Taste and adjust seasoning if needed.

8. 8

   Toast Rye Bread: Lightly toast the rye bread slices until golden and crisp. This adds texture and prevents the bread from becoming soggy.

9. 9

   Assemble the Sandwiches: Spread a generous layer of the Wasabi-Dill Cream Cheese onto each slice of toasted rye bread. Arrange several slices of the cured salmon artfully on top of the cream cheese.

10. 10

    Garnish and Serve: Garnish each open-faced sandwich with a sprinkle of capers, a few thin slices of red onion, and a fresh dill sprig. Serve immediately with lemon wedges on the side for an extra squeeze of freshness.

Chef's Tips

• 💡For best results, use a high-quality, fresh salmon fillet. Norwegian or Scottish salmon are excellent choices for gravlax.
• 💡Ensure the salmon is properly weighted during curing. This helps to extract moisture and firm up the fish, concentrating its flavor.
• 💡Slicing the cured salmon thinly is crucial for texture and enjoyment. Use a very sharp knife and slice at a low angle, almost parallel to the cutting board.
• 💡Adjust the amount of wasabi paste in the cream cheese to your personal spice preference. Start with less and add more if desired.
• 💡The cured salmon can be stored in the refrigerator, tightly wrapped, for up to 5-7 days. The Wasabi-Dill Cream Cheese can be made a day ahead and stored in an airtight container in the fridge.