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
- 1 4-oz salmon fillet (skin on)
½ tsp granulated sugar
1 tsp salt
½ tsp dried dill
½ lemon, sliced
- 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.