Dill & fennel seed cured salmon from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (page 34) by Jeremy Salamon and Casey Elsass

  • chives
  • dill
  • Show all ingredients...
  • Serves : 3 pounds

  • EYB Comments

    Can substitute tarragon or parsley for chives. Cure salmon for at least 2 days and up to 2 weeks.

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Notes about this recipe

  • Eat Your Books

    Can substitute tarragon or parsley for chives. Cure salmon for at least 2 days and up to 2 weeks.

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