Cured Salmon with Mast-o Khiar

Cured Salmon with mast-o khiar.

Taramosalata is a Greek mezze dish made with salted and cured cod roe. This recipe takes the dish in a different direction by quick-curing salmon and folding it into mast-o khiar, a Persian cucumber-herb yogurt dip.

Serves |  4 to 6  |

Cured Salmon with Mast-o Khiar 

Salmon

  • 1 4-oz salmon fillet (skin on)
  • ½ tsp granulated sugar

  • 1 tsp salt

  • ½ tsp dried dill

  • ½ lemon, sliced

Mast-o Khiar 

  • 1 cup labneh
  • 1 small cucumber, finely grated

  • 2 garlic cloves, finely grated

  • salt and freshly ground black pepper, to taste

  • 4 oz cured salmon, skin removed and cubed (recipe below)

  • 1 oz salmon roe (for garnish)

Preparation – Salmon | In a large bowl, add all ingredients except lemon slices and toss to combine. Lay salmon flat and cover with lemon slices. Cover bowl with plastic wrap and place in a pan with a plate and weight on top. Let cure in refrigerator for 24 hours.

Preparation – Mast-o Khiar | In a mixing bowl, add labneh, cucumber and garlic and season with salt and pepper to taste. Gently fold in salmon; garnish with salmon roe if desired. Either serve immediately or refrigerate until ready to serve.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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