hey everybody uh it's uh matt from rapid creek um everybody loves brunch everybody in the world
loves brunch it's a fact and one of my favorite things at brunch is a bagel and some cured fish
a lot of times you have to go out to get that i'm going to show you a little easy way to do that at
home salmon is the typical fish that you would use this method will work with any kind of fatty fish
traditionally scandinavian middle ages is kind of where people think people start to salt uh salmon
to cure it and keep it for a longer period of time and that tradition obviously shows up in other
cultures around the world as well but i'm gonna just do a quick one here for you um this is a loch
dwart salmon from northwest scotland um that's the that's the uh farm we get it from um it's a great
product and a great place some of the farms you might get salmon from are pretty sketchy so
make sure to do your research and also there's many ways to do this i'm going to do the one
that we do at the rapid creek cidery and it's great people love it so it's always good to have
some kind of herb in here we do dill it's kind of a classic dill you're always going to have
sugar i we use brown sugar and we use a lot of salt salt helps to take the moisture out which
helps to stop it from going bad the biggest things you can change would be the um spices so we use
fennel seed coriander black pepper uh red chili flake but you can go any direction you want to
you go more of a southeast asian use some lime zest you go more mexican and do like chipotle
cilantro works really well as as well
mix this in and i mix it all together really well you just want to get a nice even
spread of everything in there so the fish doesn't have different flavors of different parts of it
and then take our fish here it's going to go right on top of a layer of the cure so get any
kind of container that's going to fit in your fridge so we do a little bit down the bottom
and you can take the skin off or leave it on this if you leave the skin on then the lower part of
the fish is going to be a little softer and the top will be a little more dense after it's cured
i kind of like that leave the skin on this then we do the rest of the cure right on top
get it get every surface to touch the cure make sure it's real packed in there and then the next
thing you're going to want to do is get some kind of a flat surface to lay across the fish
we're going to use a piece of cardboard inside of a ziploc bag something we all have at home
just because you want even pressure and then like everybody we've got a good six pack of cider we
sit right on top there make sure it's even you want even pressure and this goes in the fridge for
three to five days depending how long you want you could do just a couple days and it still stays a
little bit fresh but keep some of that gets a lot of that salt flavor in and the spices keep it for
five or six days in the fridge it'll become a little more beef jerkyish kind of a little bit
tougher but more intense and really really flavorful and then when you're done you just
remove it rinse all the salt off dry it off and you can slice it which will show you as well
and then so after about three or four days like i said you could do five or six days if you want to
you get it out of the salt get out of the mixture and it gets to be a dense
texture it definitely doesn't feel raw anymore and it's great for brunch so you rinse it off
dry it off and then i just like to do a big platter of it with a bunch of bagels
and and cream cheese and local tomatoes if they're in season and capers and onions
and have everybody just kind of build their own it's really great give it a try pretty easy thanks