|Total Time||14 hours|
This classic Scandinavian dish is an adaptation of a recipe created by San Francisco chef Traci Des Jardins for Chow magazine. Serve with cold marinated potatoes, mustard sauce, bagels and cream cheese, draped over crackers and crème fraîche, or just plain.
|2||cups kosher salt|
|2||Tbsp. cracked peppercorns|
|~||Zest of 1 medium lemon|
|1||large bunch of fresh dill, coarsely chopped (stems included)|
|1||small bunch or handful of fresh flat-leaf parsley, coarsely chopped (stems included)|
|1½||lb. fresh salmon fillets (each about ½ inch thick), skin on (scales removed), pin bones removed|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite