Salt-cured salmon (mazsālīts lasis) has been a delicacy for a while – it was served to upper classes and was highly regarded in the Late Middle Ages, while in early 20th century sugar was added to the recipe, making cured salmon a popular party treat.
When I was growing up, cured salmon sandwiches was an extra special treat – salmon was extremely expensive and hard to get. Years later, cured salmon sandwiches topped with finely sliced onion and sprinkle of pepper had become a staple at (not so highly regarded) cafes and bistros, where they would mainly serve as a chaser for vodka shots. Nevertheless, it is a classic dish, enjoyed by both young and old. The best part is that cured salmon is extremely easy to make and only requires handful of ingredients. Scandinavian version (gravlax) would require addition of dill, however, this version of the recipe is not very common in Latvia.
- 1 salmon portion with skin on
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 French stick
- 1 small salad onion
- Butter, pepper, lemon
- Mix together salt and sugar.
- Rub the salmon with the salt mixture.
- Place the salmon in a bowl or plastic container, skin side up, cover and place in the fridge for at least 24 hours.
- Remove the salmon from the fridge, remove the skin and slice thinly. Serve on buttered slices of French bread, top with thinly sliced onion and sprinkle with freshly cracked pepper and lightly drizzle with lemon juice.