Tuesday, March 27, 2012


Brunch at home this morning --- Jeff's homemade cured salmon on pumpernickel with cream cheese, scallions, and dill.  I couldn't resist taking a bite before photographing it.

The salmon is absurdly easy to make.  Begin with a fresh fillet of salmon and cover it in a mixture of salt and sugar plus any other additions you might like; we use dill and lemon zest.  Cover it in plastic wrap, place something heavy on it to keep it pressed down, and refrigerate for about three days, flipping it once during that time.  When it's ready just rinse off the toppings and slice thinly --- it's as simple as that.

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