Smoked dry-cured oily fish from The Art of Charcuterie (page 144) by John Kowalski and The Culinary Institute of America

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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

    Can substitute sturgeon, whitefish, or bluefish for salmon. Cure 6-10 hours.

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