Delicious and easy dry cured salmon recipe at home, with a "cold smoked" flavor, using the UMAi Dry® Charcuterie Kit.
Cured Salmon Montréal-style—with UMAi Dry
Rated 4.1 stars by 8 users
Category
Charcuterie
Craft delicious and easy dry cured salmon at home with UMAi Dry. Cured fish is uncommon and unique. You can achieve the “cold smoked” flavor with the simple addition of some powder or liquid smoke. Due to the porous nature of fish, it cures quickly and dries in a matter of days, not weeks. Charcuterie for now!
Ingredients
2 to 3 lb / 1 to 1 1/2 kg Salmon filet (thick center cut, bones removed)
Sweet or Smoked Ground Paprika, for color
Smoke flavor: either 1/4 tsp Smoke powder -or- 5 ml Liquid smoke per 1 lb / 500g of fish weight
-
UMAi Dry Small Charcuterie size membrane bag
500 g Coarse Salt
500 g Brown Sugar
20 g Montréal Seasoning (recipe below)
2 tsp Sweet or Smoked Paprika
2 tsp Black Pepper, crushed or freshly ground
1 tsp Granulated Garlic
1 tsp Crushed Coriander
1 tsp Dried Dill
1 tsp Crushed Red Pepper Flakes
Essential Basic Ingredients
RECIPE: Salmon Cure Mixture
RECIPE: Montréal Seasoning
Directions
Prepare both Montréal Seasoning AND Salmon Cure Mixture Recipes. Store each in a jar with a tightly fitted lid.
Remove any bones from salmon fillet. Coat surface of fish with smoked OR sweet paprika to get a nice deep red finished product.
Weigh out 25-50% Salmon Cure to weight of fish (choose proportion to taste). Combine Montréal seasoning with salt and seasonings. If using smoke powder, add to cure.
Place fish filet, whole or in pieces, into resealable bag or glass container. Add Salmon Cure in a proportion 25 to 50% of the weight of the fish and add smoke flavor, as recommended. The cure should be to taste.
Seal and toss to evenly mix and cover fish. Toss bag or container to coat fish surface completely with cure.
Place in the fridge for 7 days. Turn it every day to continue to redistribute cure as liquid is released.
After 7 days, remove fish and lightly rinse under fresh cold water.
Transfer salmon moist into UMAi Dry membrane bag. Vacuum seal or simply press membrane against moist surface to release air, and zip tie to seal. Air pockets pose no risk.
Refrigerate on open wire rack for about 12 days, until firm.
Once dried, peel UMAi Dry from surface of salmon. Slice paper thin, and serve with crème fraîche or sour cream, dill, capers, pickled red onion, or other garnish. Garnish with fresh chives.
