Cristina's Ouzo Cured Salmon

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Cristina’s Ouzo Cured Salmon

serves six

Go to COOKING”Home & Family” for today’s recipe


    • The salmon needs to be incredibly fresh (sashimi grade). Make sure the salmon was brought in that same day.


    • Need a really good olive oil.


    • To bring out the flavor, use fresh, not dried, herbs.


¾ pound skinless sashimi-grade salmon fillet
2 tablespoons fresh lemon juice
1 tablespoon ouzo liqueur
½ teaspoon honey
½ cup extra-virgin olive oil
Pinch of Sea salt
Freshly ground back pepper
Pinch of paprika
1 teaspoon chopped fresh dill


    • Feel for and remove any pin bones from the salmon fillet. If the fillet has a white, string-like “tendon” running down the center, trim it away. Trim any gray flash on the skin side. With a sharp chef’s knife, slice the salmon thinly about ¼ inch thick or less on a slight diagonal and arrange the slices side by side, close together, on a chilled patter.


    • To make a marinade, whisk together the lemon juice, ouzo, and honey.


    • Gradually whisk in the olive oil.


    • Spoon the marinade over the fish, then season the fish with salt and black pepper.


  • Let marinate at least 10 minutes before serving. The fish will begin to change color, but will not be fully cured at that point; marinate longer if you like. Just before serving, garnish with pepper and dill.


Recipe For Using the Cured Fish to Make Salmon Pizza:

  • Cure fish overnight/refrigerate.


  • Take out of refrigerator.


  • Prepare pizza dough (homemade or store-bought) and bake it.


  • Top cooled pizza with crème fraiche.
  • Slice, lay down salmon on top.


  • Add 2 tablespoons scallions, chopped.


  • Add 2 tablespoons fresh dill, chopped.


  • Drizzle olive oil (1 tablespoon).


  • Add lemon (a squeeze).



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