Beet cured salmon with creme fraiche & baby buttermilk scones
prep time 3 days
1 1/2 pounds skin on fresh wild Canadian salmon
1 cup kosher salt
1 cup cane sugar
zest of 1 lemon
1 tablespoon grated horseradish
2 small grated beets
1/2 small bunch chopped fresh dill
Combine all ingredients except salmon in a medium bowl . Lay a large piece of plastic wrap on the counter (it needs to be be large enough to completely wrap the salmon in). Place salmon on the plastic and spread the salt mixture evenly over top of the salmon, wrap tightly and place skin side down on a wire rack, placed over a baking tray to catch the juice. Cover the salmon with a towel and place a brick or cans on top to weigh it down., refrigerate for 3 days draining excess liquid each day. When ready to serve using a pallet knife carefully scrape off the salt mixture. Slice in thin slices and serve with creme fraiche and baby buttermilk scones. Cured salmon will keep well covered refrigerated for 3 days or freeze for up to 2 months.
Baby buttermilk scones
preheat oven to 325F and line a large baking tray with parchment paper.
3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
2 2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cold unsalted butter
1 cup buttermilk
1 egg whisked with 1 teaspoon water
In a large bowl combine all dry ingredients, using your hands work in butter until small crumbs are formed (about the size of oatmeal flakes), add buttermilk all at once and using a fork mix just until combined.
Pat dough out into a large square 1/2 inch thick on a lightly floured board and cut into 2 inch rounds using a small cutter. Brush with egg wash,
bake for approx 12-15 minutes until golden brown.