Cured Salmon – Build Your Own Bagel Board

• black pepper↗1 tbsp tbsp
• muscovado sugar↗75g g
• sea salt↗60g g

  coarse grains

• very fresh salmon fillet↗1

  (about 800g), skin on

• full-fat cream cheese↗200g g

  at room temperature

• dill↗small bunch of

  finely chopped

• lemon↗½ unwaxed

  ½ unwaxed, zested and juiced, plus extra wedges to serve

• small cucumber↗1
• small red onion↗1

  finely sliced

• granulated sugar↗pinch of

  pinch of

• white wine vinegar↗3 tbsp tbsp
• bagels↗selection of toasted

  selection of toasted

• rye bread (sliced)
• salmon roe↗small pot of

  small pot of

• capers↗

  or capers, drained

Step-by-step instructions

1. 1

   2–4 days before serving, mix pepper, sugar and salt. Pat the salmon dry with kitchen paper and gently run your hands over the flesh, feeling for stray bones—remove them with tweezers if needed. Place the salmon in a container skin‑side down and evenly spread the salt mixture over the flesh. Cover the fish with a board or tray, weighting it with several heavy jars or cans. Transfer to the refrigerator for at least two days, up to four, turning the fillet about every 12 hours.

2. 2

   To make the dill cream cheese, whisk all ingredients together and set aside. It can be prepared a day ahead and kept in the refrigerator.

3. 3

   For the relish, halve the cucumber lengthwise, scoop out the seeds and slice into thin half‑moons. Mix the cucumber with the red onion and a generous pinch of salt in a colander, let sit for 30 minutes to soften. Transfer the vegetables to a bowl or jar and add sugar and vinegar. Serve immediately or prepare up to two days ahead and keep refrigerated.

4. 4

   Remove the salmon from the brine and pat off excess seasoning with kitchen paper. Place the fish on a large serving board and slice into thin pieces. Serve with toasted bagels and rye bread, dill cream cheese with lemon, the relish, salmon roe, capers and lemon wedges.