Beet-cured salmon with dill creme fraiche from Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World (page 24) by Bart Van Olphen and Tom Kime

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salmon cures 8 hours.

  • tekobo on April 09, 2025

    This turned out great. Very easy and ready surprisingly quickly - just 8 hours. Friends loved the sauce that went with it.

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