Cured Salmon Grenoble Style At Brasserie “1806”

Recently the Breidenbacher Hof Executive Chef Philipp Ferber has started to serve marinated salmon as a delicious starter at our Brasserie “1806”.  Perfect for the season, this light dish is a wonderful start for your next dinner party and it is definitely my favorite way to prepare salmon!  Not just because of its extraordinary flavor, but also because using the marinade to cure the fish is quite an impressive preparation.  I am sure that your friends and guests will be surprised when you present this special dish to them.  Enjoy trying it out yourself!

cured salmon

Home-cured Salmon Grenoble Style with salted lemon and sour cream (4-6 people)   

Salted lemons 

– 10 lemons
– 2l water
– Sea salt

Wash the lemons and place them in a container with water.  Store in the fridge for three days, making sure to change out the water daily.  After the three days, take the lemons out of the fridge and pierce each lemon about 5mm deep 4 times.  Fill those cuts with sea salt.  Add the lemons, hot water and 2 Tablespoons of hot water to a mason jar and seal.  Return to fridge for another seven days.  At this point the lemons have been preserved and are usable for about 6 months.  

Salted lemon sour cream 

– 500g sour cream
– 2 salted lemons
– Salt
– Pepper
– Sugar

Grate the peel of 2 salted lemons.  Then thinly slice the lemon’s flesh.  Combine everything along with the sour cream and season with salt, pepper and sugar to taste.

Salmon Rub   

– 25g star anise
– 20g juniper
– 6g laurel leaves
– 5g thyme
– 15g fennel seeds
– 15g coriander
– 15g pimiento peppers
– 10g black pepper
– 40g mustard seeds
– 2 cloves
– 1200g sugar
– 1800g salt

Blend all ingredients (except for the salt and sugar) in a food processor.  When everything is finely mixed add the salt and sugar.  Cover the salmon filets with the rub (300g for 1kg salmon filet) and then cover with cling wrap.  Marinade the salmon for 24 hours at 0-2 degrees Celsius.  After the time has passed, rinse the salmon with cold water and pat dry with paper towels.

Grenoble Spread 

– 100g capers
– 100g pine nuts
– Zest of 2 salted lemons
– 30g julienned spinach

Roast the pine nuts in a pan and leave them on a paper towel to cool.  Take the capers out of the jar and dry them using a tissue.  Now, combine both using a blender and add the lemon zest.  Do so until a paste is created.  Arrange the paste on the salmon and use the spinach to garnish it.

I hope you enjoy a piece of Breidenbacher Hof, A Capella Hotel at home!

Speak Your Mind