MSC Eco Label

‘Everything spice’ cured wild salmon, bagel crisps, cream cheese, dill and capers

Prep Time0 mins
Cooking Time20 mins
Serves6
charlotte langley

Recipe By

Charlotte Langley Chef Langley is an ambassador for MSC Canada.

Chum salmon

Ingredients

Method

2 lbs MSC certified wild salmon, bones removed (frozen only, in fall)  
1 cup salt
2/3 cup white sugar
2 tbsp white sesame seeds
1 tbsp dehydrated garlic 
1 tbsp dehydrated onion
2 tbsp poppy seeds
2 day old plain bagels, sliced
1 tbsp olive oil
½ cup room temperature cream cheese
Capers
Fresh lemon
Fresh dill
CURING:
1. Mix together salt and sugar and fully coat the salmon in mixture on both sides.
2. Place between two cookie sheets of the same size and place in fridge overnight (at least 12 hours) with a small amount of weight on the top.

Tip: The weight on top will help make the surface area covered by the cure more consistent and reduce waste by eliminating the need to trim too much off the sides.

ASSEMBLY:
1. Preheat oven to 350˚F
2. Remove fish from the fridge, rinse and pat dry. Set aside while you mix your everything spice.
3. Mix all the dry spices together (sesame seeds, dehydrated garlic, dehydrated onion, poppy seeds and toss the salmon in the mixture. Let sit in the fridge, unwrapped while you prepare the bagels and assemble your garnishes.
4. Slice the day-old bagels into thin pieces, drizzle lightly with olive oil and toast lightly 
5. Cut your salmon straight up and down into slices approximately 2 cm thick.
6. Smear each bagel crisp with some cream cheese, top with one salmon slice, a sprig of dill, 1-2 capers and a squeeze of lemon
7. Arrange on a platter and pass to your guests or serve family style on the table
8. Store unused salmon in the fridge in a tightly sealed container for 3 -5 days.

TIP: Frozen salmon fillets will work just as well. Simply thaw in the fridge overnight, and dry thoroughly on paper towel. Fresh wild salmon season typically begins in June, so keep this recipe handy for next summer! 
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