Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network

the three things i love about salmon cured with dill and pear no are first there's no cooking at all i mean none how great is that the second one is that not only can you make it ahead but in fact you have to make it ahead for the salmon to cure and the third i love that the dish is so sophisticated and yet so easy to make just imagine pumpernickel bread thin slice of salmon mustard dill sauce heaven salmon cured with dill and pear no it's basically like grav locks but with the volume turned up i'm going to serve it paper thin on pumpernickel bread with the mustard sauce it's delicious so i'm going to start with three pounds of salmon and it's a filet i'm going to cut it in half it's beautiful salmon all the bones have been taken out but it's still on the skin so i'm going to take half of it and put it in a big dish just like that now i'm going to make a salt and spice and sugar cure to put on top so first i need two tablespoons of whole peppercorns i'm going to put it in this mortar and pestle and just grind it up one tablespoon of whole fennel seeds just think how good that is lots of flavor and just grind it up like this if you have a spice grinder you can use that too but you want it really coarse and if you do this instead of buying them already ground you really bring out the oils and the flavor in it if it's already ground just it's not as fresh just keep grinding until all the pepper and the fennel is broken up so what i'm doing is i'm making a spice mixture and that's gonna mix with the salmon and the juices in the salmon are gonna mix with the salt and make a cure and it sits for two days and it kind of pickles the salmon it's just delicious okay that's the spice mixture now i need half a cup of salt i know it's a lot of salt but we're curing it and half a cup of sugar just going to mix that together so that's the salt and spice mixture so the next thing i'm going to do is i have lots of fresh dill and it's really important for this i'm going to take a big bunch of fresh dill and just put it right on top of the salmon and that flavor that kind of like dill flavor it's so unique so scandinavian is going to get into the salmon okay next is the spice mixture just all of it right on top i know it seems like a lot of salt and a lot of sugar but that's how you cure salmon it sounds like the cure for the common cold but it's salmon okay and then some pear no which is very anise flavor two tablespoons and that's gonna help dissolve the salt and the sugar and get right into the salmon so next i'm going to take the other half of the salmon and put it right on top look how great that looks i love it and then i'm going to take a dish i want to weight it down and take a dish that's can sit right on top a little precarious but it sits right on top and then i'm gonna wait it go to the pantry and get two cans preferably crushed tomatoes no it doesn't matter what kind of cans any kind of cans and just wait that on top and that's gonna sit in the fridge for two days and every 12 hours i'm going to flip the whole salmon thing over and then it'll marinate the other side and then flip it back again okay let's see if i can get it into the fridge without dropping it whoa [Laughter] be right back happily i have one that i did two days ago so i'll show you how it looks two cans it's amazing how it's transformed by marinating it so these are the two pieces of salmon remember i flipped them every 12 hours take one off put it right on the board the salt and the sugar and the spices and fennel all got into the salmon i'm just going to take the dill off and put it back in the marinade so it's flavored it but you don't want to slice the salmon with the dill and then i'm going to take any pieces of pepper and fennel left over off when i first bought my specialty food store before contessa the first thing i had to learn was how to slice salmon and i was really nervous because it's not so easy but i'll show you a very thin knife and it's very flexible and you just go right along the top you want to make sure it's really sharp first slices are just to get it started when i first learned the woman who taught me actually said slice on one side and then the other side until you get really comfortable which is really good advice it takes a little practice but you can get it you don't want it thicker in some places and thinner and others you want to sort of paper thin all the way through and this is actually called a smoked salmon knife so if you really want to treat yourself it's not a bad idea because you really can't do this with a chef's knife it would be impossible like trying to do surgery with a screwdriver you just always need the right utensils for the right job so you really want to do it not just paper thin but also evenly and it takes some practice but you can do it see how thin this is it's really paper thin the good thing is if you make more than you need in one time you just put it back in the marinade and it'll stay for a couple of days it turns out after 20 years i still remember how to do this it's kind of like riding a bicycle once you've mastered it you never forget how to do it okay that's the salmon sliced but there's more [Music] now i'm gonna turn the salmon with dill and perno into canapes so i'm gonna take a piece of salmon and just put it on the pumpernickel bread and i kind of do it like in a ribbon so it has a little body to it as opposed to just putting it on flat pumpernickel bread is really dark and sort of just a delicious counterpoint to the salmon okay that's one this is going to make six canapes and two and a little bit you want to be sure to cover the whole bread and three piece you can cut the pieces so that they fit perfectly this is why it's really important that it's paper thin so you can just do a little bit sort of like ripple of it okay that's the salmon next is the sauce this is a mustard sauce and it's actually got four different kinds of mustard in it it's very mustardy let me tell you how i made it i just added two tablespoons of dijon mustard to a bowl along with a tablespoon of honey mustard a teaspoon of whole grain mustard and a half a teaspoon of ground mustard that's a lot of mustard next i added one and a half tablespoons of sugar two and a half tablespoons of good white wine vinegar whisked everything together then slowly i poured in two and a half tablespoons of good olive oil that i combined with one and a half tablespoons of grapeseed oil whisking constantly until the sauce was emulsified then i mixed in two tablespoons of minced fresh dill and a half a teaspoon of kosher salt how easy is that and this is how i like to put the sauce on the canopy just drizzle it with a spoon just like that so you see the salmon and you see the sauce and you see the pumpernickel you don't want one to cover the other one up all the salmon and mustard and pumpernickel and dill i'm just gonna cut them in half i just like to do it diagonally looks nice it's the only thing i like diagonally okay little chopped up dill just so you know there's dill in it really just a rough chop okay a little bit of dill and onto the platter so that salmon cured with dill and pear no you make it ahead you serve it at room temperature and you don't even have to turn on the stove how great is that this recipe and more can be found at bearcontessa.com you

Channel: Food Network

Views: 84,651

Keywords: food network, food, cooking, recipe, cook, chef, easy recipe, food network recipes, barefoot contessa, ina garten, cooking tips, how to cook, ina garten tips, ina garten recipe, at home cooking, how to entertain, entertaining, dinner party, dinner, elegant dinner, dinner ideas, Cured Salmon with Dill and Pernod, Cured Salmon, Dill, Pernod, salmon, salmon app, salmon appetizer, appetizer, appetizer recipes, appetizer ideas, party recipes, starter, Scandinavian-inspired, party appetizer

Id: jAr-aW0IZUg

Length: 9min 16sec (556 seconds)

Published: Mon Jul 11 2022