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Libertine Cured Salmon

The House-Cured Scottish Salmon served at The Libertine, Thursday, March 16, 2017. Photo by Roberto Rodriguez

Yield: 1 pound cured salmon

1 filet raw salmon (about 1 pound), skin on

2 tablespoons dark rum

1 tablespoons molasses

1½ cups kosher salt

1½ cups granulated sugar

Zest ½ lemon

¾ cup parsley leaves

2¼ teaspoons dried tarragon leaves

1¼ teaspoons dried ground fennel

1¼ teaspoons white pepper

¼ teaspoon cayenne

Fresh shoots, citrus-caper vinaigrette, salt-cured yolk, profiteroles stuffed with goat cheese, for serving

1. At least 3 days before serving, trim filet of any fins, bones and excess belly fat. Check for buried pin bones and remove with needle-nosed pliers.

2. Stir together rum and molasses. Brush filet’s fleshy side with it 2 or 3 times, allowing it to soak in after each application.

3. In a food processor, pulse salt, sugar, zest, parsley, tarragon, fennel, pepper and cayenne until it reaches a wet, sand-like texture.

4. Arrange about half the salt-sugar mixture in a glass or ceramic dish, packing it to form a base just larger than the salmon filet. Place filet on top, skin-side down. Pack remaining salt-sugar mixture on top of filet, covering all exposed flesh.

5. Cover and refrigerate for 3 days.

6. Remove filet from salt-sugar mixture, rinse off any of the mixture that remains on the filet, then pat fish dry.

7. To serve Libertine-style, cut filet on the bias into long, thin slices with a fish knife. Splay 7 slices on a round white plate; top with a shoot salad tossed in vinaigrette and sprinkled with yolk; arrange savory profiteroles on the side.

Per (4-ounce) serving: 212 calories; 7g fat; 1g saturated fat; 49mg cholesterol; 25g protein; 8g carbohydrate; 7g sugar; no fiber; 1,577mg sodium; 38mg calcium

Sodium, calcium and sugar content may vary due to how salmon was rinsed prior to serving.

Recipe adapted for home kitchens by the Post-Dispatch.

Amy Bertrand 314-340-8284

@abertrand on Twitter

abertrand@post-dispatch.com