House Cured Salmon “ravioli” Recipe
Creole cream cheese, rye crouton, herb oil
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Ingredients
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For the Cured Salmon
For the Creole Cream Cheese
For the Rye Croutons
For the Herb Oil
Method
Curing the Salmon
Prepare the Cure
In a bowl, mix together kosher salt, brown sugar, dill, black pepper, and lemon zest.
Cure the Salmon
Rub the mixture all over the salmon fillet. Wrap it tightly in plastic wrap and refrigerate for 48 hours.
Rinse and Dry
After 48 hours, remove the salmon from the fridge, rinse off the cure under cold water, and pat dry with paper towels.
Making the Creole Cream Cheese
Mix Ingredients
In a bowl, combine softened cream cheese, sour cream, Creole seasoning, and chives. Mix until smooth and creamy.
Preparing the Rye Croutons
Toast the Croutons
Preheat the oven to 375°F (190°C). In a bowl, toss rye bread cubes with olive oil, salt, and garlic powder. Spread on a baking sheet and bake for 10-15 minutes until golden and crispy.
Making the Herb Oil
Plating the Dish
Assemble
Thinly slice the cured salmon and layer it with a dollop of Creole cream cheese on a plate. Garnish with rye croutons and drizzle with herb oil before serving.