Cured Arctic Char
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
38
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsps
Kosher Salt2 tsps
Sugar2 tsps
Mustard Seed2 tsps
Orange Zest (finely grated)1 small
Red Onion (chopped)1 cup
Apple Cider VinegarDirections:
1
Cured char: Rinse char under cold running water; pat dry with paper towels
2
Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char
3
Place skin side down in a baking dish; top with dill and drizzle with aquavit
4
Cover tightly with plastic wrap, pressing directly onto fish
5
Chill, turning 2–3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2–4 days (it will get saltier and firmer the longer it sits)
6
Thoroughly rinse char and pat dry with paper towels
7
DO AHEAD: Char can be cured (and rinsed) 1 week ahead
8
Cover and chill
9
Rinse char under cold running water; pat dry with paper towels
10
Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into char
11
Place skin side down in a baking dish; top with dill and drizzle with aquavit
12
Cover tightly with plastic wrap, pressing directly onto fish
13
Chill, turning 2–3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2–4 days (it will get saltier and firmer the longer it sits)
14
Thoroughly rinse char and pat dry with paper towels
15
DO AHEAD: Char can be cured (and rinsed) 1 week ahead
16
Cover and chill
17
Pickled onion and assembly: Place onion in a small heatproof jar
18
Bring vinegar, sugar, kosher salt, and 2 tablespoons water to a simmer in a small saucepan, stirring to dissolve
19
Pour over onion
20
Cover and chill until onion is bright pink, at least 8 hours and up to 2 days
21
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt
22
Place onion in a small heatproof jar
23
Bring vinegar, sugar, kosher salt, and 2 tablespoons water to a simmer in a small saucepan, stirring to dissolve
24
Pour over onion
25
Cover and chill until onion is bright pink, at least 8 hours and up to 2 days
26
Thinly slice char and serve on lefse topped with crème fraîche, dill, pickled onion, and sea salt