Ina Garten's Cured Salmon with Dill and Pernod

Ingredients

• 3 lb Salmon Fillet (skin on, boneless, divided in half)
• 2 tbsp Whole Peppercorns (coarsely ground)
• 1 tbsp Whole Fennel Seeds (coarsely ground)
• 0.5 cup Kosher Salt
• 0.5 cup Granulated Sugar
• 1 bunch Fresh Dill (about 1 cup loosely packed, plus extra for sauce)
• 2 tbsp Pernod (Anise‑flavored liqueur)
• 2 can Canned Crushed Tomatoes (Used as weight; not eaten)
• 6 slice Pumpernickel Bread (Thin slices, toasted optional)
• 2 tbsp Dijon Mustard
• 1 tbsp Honey Mustard
• 1 tsp Whole Grain Mustard
• 0.5 tsp Ground Mustard
• 1.5 tbsp Granulated Sugar (For sauce)
• 2.5 tbsp White Wine Vinegar
• 2.5 tbsp Olive Oil (Good quality)
• 1.5 tbsp Grape Seed Oil
• 2 tbsp Fresh Dill (Minced, for sauce)
• 0.5 tsp Kosher Salt

Instructions

1. Grind Peppercorns and Fennel

   Place 2 Tbsp whole peppercorns and 1 Tbsp whole fennel seeds in a mortar and pestle (or spice grinder) and grind until coarsely cracked.

   Time: PT10M

2. Make the Cure Mix

   In a mixing bowl combine the ground pepper‑fennel with ½ cup kosher salt and ½ cup granulated sugar. Stir until evenly blended.

   Time: PT5M

3. Assemble the Curing Stack

   Lay half of the salmon fillet (skin side down) in a shallow dish. Sprinkle a generous layer of fresh dill over the flesh, then spread the entire cure mixture evenly. Drizzle 2 Tbsp Pernod over the top, place the remaining half of the salmon on top, and cover with the second layer of dill. Place two cans of crushed tomatoes (or other weights) on top, cover with plastic wrap, and refrigerate.

   Time: PT15M

4. Cure the Salmon

   Leave the salmon in the refrigerator for 48 hours. Every 12 hours flip the entire stack so both sides cure evenly, then re‑weight and re‑cover.

   Time: PT48H

5. Prepare the Mustard‑Dill Sauce

   In a bowl whisk together 2 Tbsp Dijon mustard, 1 Tbsp honey mustard, 1 tsp whole‑grain mustard, ½ tsp ground mustard, and 1½ Tbsp sugar. Add 2½ Tbsp white‑wine vinegar and whisk. Slowly drizzle in 2½ Tbsp olive oil followed by 1½ Tbsp grape‑seed oil, whisking constantly until the sauce emulsifies. Stir in 2 Tbsp minced dill and ½ tsp kosher salt.

   Time: PT10M

6. Slice the Cured Salmon

   Remove the salmon from the curing dish, discard the dill and any excess cure, and pat dry. Using a very sharp, flexible slicing knife, cut the salmon into paper‑thin ribbons, slicing from the tail toward the head in a single smooth motion.

   Time: PT15M

7. Assemble the Canapés

   Place a slice of pumpernickel bread on a serving platter. Lay a ribbon of salmon across the bread, then drizzle a spoonful of the mustard‑dill sauce over the fish. Garnish with a few extra chopped dill leaves. Repeat to make six canapés.

   Time: PT10M

8. Final Presentation

   Cut each assembled canapé diagonally for a polished look, arrange on a platter, and serve immediately or within 2 hours at room temperature.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

10 g

Carbohydrates

5 g

Fat

7 g

Fiber

1 g