I always love to explore new and better ways to do things, so I have to thank my sponsor Chromebook for lending a hand in the creative department for this video. Both of these recipes are absolute rockstars to make for an occasion or a simple deliciously thought of snack during the day! Hope you guys enjoy the recipes and let’s get started!
Start making the lox by finely chopping 1 cup of parsley, basil, oregano, dill, and fennel tops.
Add the chopped herbs to a bowl along with…1
…cup of salt, 1/2 cup of sugar…
…and 2 tsp of lemon zest.
Mix well.
Sprinkle a good amount of the curing salt onto a long plate.
Top with a trimmed 3-4 lb salmon filet.
Coat the top of the salmon with the rest of the mixture until the entire salmon has been coated.
Finish off with a splash of vodka (optional).
Gently rub down the filet to ensure its coated entirely.
Cover with plastic or a cloth and let cure in the refrigerator for 4-6 hours.
Once cured, rinse off the salt with water or a damp cloth. Slice the salmon as thin or thick as you prefer.
I like mine on the thicker side, over a toasted bagel with cream cheese, sliced cucumber…
..capers…
…salt, and pepper.
All that’s left to do is enjoy! Full recipe below.
Next, we’re making a tuna tartare.
Start the tartare by dicing a fresh ahi tuna loin into small cubes.
Transfer to a bowlo.
Top with 1 tsp of sliced Thai pepper…
…1 tbsp of sesame oil…
…a dash of Maldon salt…
…and 1 tbsp of mirin. Give this a good mix and set in the fridge for about 20 minutes to cool and marinate.
To shape the tuna tartare, use a couple of ring molds or round cutters.
First, fill the large mold and create a hollow center.
Use a small round cutter in the middle and firmly press in the tuna so it will hold the shape.
Remove the rings .Top with 1-2 tbsp of freshly picked cilantro…
…1 egg yolk, 1 tbsp of chopped scallions or green garlic tops…
…and Maldon salt and cracked pepper to taste.
…and a dash of homemade Lime Tumeric Crema.
Add a squeeze of lime and ENJOY!
Ingredients
- 3-4lb salmon filet
- 1 cup salte
- 1/2 cup sugar
- 1 cup chopped herbs (parsley, basil, oregano, dill, fennel tops)
- 2 tsp lemon zest
- 1/2 cup vodka (optional)
- 2 cups diced ahi tuna
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tsp sliced thai pepper
- 1 egg yolk
- 1-2 tbsp picked cilantro
- 1 tbsp chopped scallions or green garlic tops
- maldon salt to finish
- 1/4 cup creme fraiche or sour cream
- 2 tsp toasted tumeric
- 1 tbsp lime juice
- salt and white pepper
Instructions
- Start making the lox by finely chopping 1 cup of parsley, basil, oregano, dill, and fennel tops. Add the chopped herbs to a bowl along with 1 cup of salt, 1/2 cup of sugar, and 2 tsp of lemon zest. Mix well.
- Sprinkle a good amount of the curing salt onto a long plate and then top with a trimmed 3-4 lb salmon filet. Coat the top of the salmon with the rest of the mixture until the entire salmon has been coated. Finish off with a splash of vodka (optional). Gently pat down the filet to ensure its coated entirely. Cover with plastic or a cloth and let cure in the refrigerator for 4-6 hours.
- Once cured, rinse off the salt with water or a damp cloth. Slice the salmon as thin or thick as you prefer. I like mine on the thicker side, over a toasted bagel with cream cheese, sliced cucumber, capers, salt, and pepper.
- Start the tartare by dicing a fresh ahi tuna loin into small cubes. Transfer to a bowl and top with 1 tsp of sliced Thai pepper, 1 tbsp of sesame oil, a dash of Maldon salt, and 1 tbsp of mirin. Give this a good mix and set in the fridge for about 20 minutes to cool and marinate.
- To shape the tuna tartare, use a couple of ring molds or round cutters. First, fill the large mold and create a hollow center. Use a small round cutter in the middle and firmly press in the tuna so it will hold the shape. Remove the rings. Top with 1-2 tbsp of freshly picked cilantro, 1 egg yolk, 1 tbsp of chopped scallions or green garlic tops, Maldon salt to finish, and a dash of homemade Lime Tumeric Crema. Add a squeeze of lime and ENJOY!
| Cutting Board | Knife Set | Baking Sheet | Squeeze Bottles |
| Round Cutters | Glass Bowls | Metal Bowls |