For a fun and tasty appetizer or finger food, this is a cute little twist on the term ‘Fish and Chips‘ that uses Smoked Salmon as the fish and packaged potato chips.
Strawberry Cured Salmon
Strawberry cured salmon is a unique mix of ingredients that will surprise your taste buds. A cure is made from sugar, salt, and strawberry powder.
Cured in the refrigerator for five days, the salmon comes out well cured. Make sure to use the highest quality of fresh salmon available.
Place the sliced and cured fish on to a bagel, add it to a cheese platter, or top a salad.
1/4 cup brown sugar
3 tablespoons sea salt
1 tablespoon cracked black pepper
1 to 2 tablespoons Homestead Lovers strawberry powder
500g (1 pound) salmon
Combine the sugar, salt, pepper, and strawberry powder in a bowl or sealable plastic bag. Make sure the strawberry powder is evenly distributed among the salt.
Cut the salmon in half and lay it skin side-down on a piece of plastic wrap. Cover each piece with the cure mixture.
Lift the fish, using the plastic wrap, and flip the pieces on top of each other. Wrap the plastic wrap around the salmon to keep the cure mixture in. Wrap well, but not to tight, so the juices can escape as the salt cures the salmon. Apply light pressure to the wrapped fish by placing it on a plate and putting another plate on top.
Refrigerate the wrapped fish for five days. Flip the fish each day.
After five days, rinse the fish well. Pat dry with a paper towel and slice as needed.