Usuba
Cured Salmon with Egg Cream and Romaine
A delicate appetizer of homemade cured salmon with aromatic spices, complemented by a tender egg cream on lettuce leaves. The salmon is marinated in a mixture of salt, sugar, and seasonings, then served in thin slices with a sharp sauce made from egg yolks and two types of mayonnaise.
- Prep
- 1440 min
- Cooking
- 30 min
- Total
- 1470 min
- Standard serving
- 115.7 g
Ingredients
Total 23- Salmon fillet
70 g≈ 1 slice - Oranges
10.5 g - Lemon
3.5 g≈ 1/3 slice - Uzbek lemon
0.07 pcs - Lime
2.94 g - Dill
3.33 g≈ 1.5 sprig - Sugar
2 g≈ 1/2 tsp - Sea salt
4 g≈ 2/3 tsp - Clove
0.13 g≈ 1/4 pcs - Bay leaf
0.135 g≈ 1/4 pcs - Sichuan pepper
0.07 g - Black peppercorns
0.13 g - Egg yolkвареный
10.6 g≈ 2 tsp - Romaine lettuce, mini
0.13 bunch - Siberian chives
0.67 g≈ 1/2 tsp - Sriracha
0.158 g - Mayonnaise
1.794 g≈ 1/3 tsp - Japanese mayonnaise
0.13 tbsp - Olive oil
to taste≈ 1/4 tsp - Shallot
1.75 g≈ 1/3 clove - White Wine Vinegar
2 ml - Capers
0.315 g≈ 1/3 pcs - Dijon mustard
0.65 ml
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
In a dry skillet, roast black peppercorns until fragrant. Transfer to a mortar. Then roast cloves and Sichuan pepper together.
- 3
Step 3
Lightly crush black pepper in a mortar without turning it into powder. Mix with Sichuan pepper and cloves.
- 4
Step 4
Place bay leaves, half of the dill (torn by hand), roasted spices, sugar and salt on the bottom of a flat dish.
- 5
Step 5
Place the salmon fillet skin side down. Sprinkle with the remaining salt, sugar, and spices.
- 6
Step 6
Grate the zest of Uzbek lemon, regular lemon, lime, and orange on top. Bruise the remaining dill sprigs and arrange them on top.
- 7
Step 7
Cover the fish with plastic wrap (or use a container with a lid). Place in the refrigerator for 24 hours.
- 8
Step 8
Finely chop the shallots. Dip in a sieve in boiling water for 30 seconds, then pour white wine vinegar over and let sit for 30 minutes.
- 9
Step 9
Remove the cooked salmon from the spices and herbs. Rinse lightly under running cold water and pat dry.
- 10
Step 10
Grate the cooked egg yolks on a fine grater (leave one yolk for decoration). Add both mayonnaises, sriracha, finely chopped scallions, pickled onions, and minced capers. Whisk together.
- 11
Step 11
Slice the salmon into 3–4 mm thick slices and arrange on a plate.
- 12
Step 12
Fill the romaine leaves with egg cream and arrange on a plate with the salmon. Add 2–3 capers to each leaf and grate the reserved egg yolk on top.
- 13
Step 13
Serve garnished with finely chopped scallions and drizzled with olive oil.
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