I love making cute food. LOVE, love, love. Not only does it make me giggle uncontrollably when I am sending it on a journey into my mouth, it is so easy to photograph. I pretty much can take a picture of it, upside down, with my left hand, while talking on the phone, and call it a day. It speaks for itself, and boy does it make you smile huh? ANYways, I learned how to cure my own salmon! I had absolutely no idea how simple and easy it was to do either…! While I was visiting Chicago last month for my uncle’s wedding, he filled me in on his recipe. All you need to know: 3 parts salt, 1 part sugar. For about 1 pound of salmon, I used 3 tablespoons of sea salt and 1 tablespoon of organic sugar. I would try these measurements the first go around and adjust accordingly, the next time you give it a go (yes, there will undoubtedly be a next time and a time after that and so on and so forth.)
My favorite breakfast item has always been any kind of bagel, but it would need to be toasted with cream cheese. I prefer everything bagels with lox schmear, but beggars cannot be choosers- especially where I live in California. I need to keep reminding myself I am no longer in Chicago. This hot ticket item is not available at every deli on every corner here. Bagels are killer killers though! The upside: they fill me up, up UP! The downside: my belly then goes out, out OUT! It’s not a cute sight for sore eyes. I wanted to recreate the classic bagel with salmon and cream cheese breakfast but instead, turn it into a happy belly appetizer or snack.
In come the cucumbers. They are mini plates slash submarines for my cured salmon to sail on. Grab the wheel everyone because these bites are going to take you on a salty and creamy ride. You will enjoy it. Unfortunately, the ride will not be long because these delicious submarines will drown in your belly pretty quickly. Okay, enough’s enough with the attempted jokes. Go set sail and get crazy in your kitchen. It’s time. You will impress any and all upcoming guests with these snacks and most important, yourself.
Homemade Cured Salmon and Cucumber Rounds
|Prep Time||10 minutes|
- DO NOT WASH YOUR SALMON. I repeat, do not wash your salmon.
- Lay the salmon out on a bed of seran wrap, and place it in a large Tupperware container or glass dish.
- Mix the sea salt and sugar together in a small bowl. Sprinkle your filet(s) on both sides with the salt/sugar mixture. Thoroughly rub the mixture into the salmon and wrap it tightly with the wrap.
- Cover the dish and let it cure for at least 12-24 hours in the refrigerator. Unwrap the filet(s) and rinse off the salt and sugar mixture very well with cold water.
- Slice up your salmon! However you like it. Thin strips, thick strips, red strips, blue strips. No, but really. Cut it up (preferably into pieces that will fit atop your cucumber boats!)
- Wash the English cucumber and cut out 1/2" thick rounds.
- Place your cured salmon on each round, and top them off with your preferred amount of goat cheese and red onions! Enjoy.