Cured Salmon and Cream Cheese on Sourdough Bread

How to Cure Salmon At Home.

Ingredients:

• Sushi Grade Salmon

• 2.5% salt

• 1.5% sugar

Method:

Rub the salt and sugar mix over the salmon. Vacuum seal for 24 to 48 hours or wrap in plastic wrap with a weight on top, and a tray to catch any juices. After the 24 hour mark, you can rinse the brine off the salmon and pat it dry. Ready to eat or at this stage you could also cold-smoke the salmon for a more loxy experience.