April 5 2020
For a wonderful appetizer, I love this recipe. Using home-cured salmon as the base, just add a bit of sour cream or labne, some lemon and scallions, and you're done!
While you can use store-bought cured salmon, the Sugar & Salt-Cured Recipe linked here is very easy to make and yields the tastiest cured salmon ever. So, why wouldn't you make it???
Salmon & Scallion
(Recipe from Mastering Spice)
Makes 1 cup
Active Time: 10 minutes (doesn’t include making the cured salmon)
3/4 cup Sugar & Salt-Cured Salmon (click here for recipe), cut into 1/4” dice
1 cup sour cream or labne
1 1/2 tbsp fresh lemon juice
2 tsp lemon zest
1 tbsp minced scallion, white and green parts
Kosher salt and freshly ground pepper, to taste
Toasts, flatbreads, or crackers for serving
Put salmon in a bowl. Add scour cream, lemon juice and zest, and scallion. Fold until well mixed, then season to taste with salt and pepper.
Spread over toasts, flatbreads, or crackers.
The spread can be refrigerated for up to 2 days.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @thefancypantskitchen on Instagram.
I’d love to see your pics!