Fennel Cured Salmon with Lemon Mascarpone

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1 each – Salmon Fillet (roughly 3 ½ – 4 lbs.)

2 cups – Kosher Salt

1 cup – Sugar

¼ cup – Fennel Seeds

2 tablespoons – White Wine

Directions:

In a large bowl mix the salt, sugar and fennel seeds together thoroughly. Add the wine and mix together, consistency should be that of wet sand.

On a large piece of aluminum foil, sprinkle an even layer of the salt mixture, about ½ cup, and lay the salmon fillet down over the salt. With the remaining salt liberally coat the top of the salmon fillet then wrap completely in 2 layers of aluminum foil.

Place the wrapped Salmon fillet on a baking sheet. Place another baking sheet directly on top of the salmon fillet and weigh it down with a few bricks or several items of canned goods. The idea is that there is enough pressure to compress the salmon fillet, pushing out some of the moisture and allowing the salt, sugar and fennel to act as a curing agent and infusing it with flavor. Allow the salmon to sit in the refrigerator untouched for 48 hours.

After 48 hours has past, remove the salmon from the refrigerator. Unwrap the fillet and gently rinse it under cool water, removing the salt mixture. On a cutting board, pat both sides dry with a paper towel. Your Fennel Cured Salmon is ready to slice. With a sharp knife, preferably a meat slicer, at an angle slice 1/8 inch thick slices.

Because this salmon has been cured it has a longer shelf life than raw salmon, keep it wrapped in an airtight container for up to three weeks.

For the Lemon Mascarpone:

1 – 8 ounce container of Mascarpone Cheese

½ cup – Whipping Cream

½ – Lemon, juice only

2 tablespoons – Lemon Zest, minced

½ teaspoon – Kosher Salt

1 teaspoon – Freshly Cracked Black Pepper

 

Combine mascarpone cheese, lemon juice and lemon zest in a mixer and whip until all ingredients have been incorporated. Slowly add the whipping cream and whip together until light and fluffy, add the salt and pepper and continue to mix until evenly distributed.

Remove from the mixer and place in an airtight container in the refrigerator. Will keep for up to 3 days.