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BLOOD ORANGE & LOCAL BEET CURED SALMON BRUNCH BOARD Photography by David Benthal

I’d like to say this is one of my favorite recipes because it’s delicious (which it is) but it’s really because of the color! Covering fresh salmon with local beets and blood orange gives the fish an ombre of red, pink and orange. A fish market like Braun Seafood Co. or Southold Fish Market can help you pick out a high-quality grade salmon for curing: Underneath the layers of produce and salt rub, the salmon sits in a flavorful mixture for up to 3 days, firming up the flesh and enriching the flavor. You do need to plan ahead, but on the day of it comes together effortlessly. I promise it’s worth it. 

Prep Time 30 minutes
Total Time 3 days
Serves 6 people

Ingredients

For the cured salmon

  • 2-3 lbs sushi-grade, high-quality salmon skin-on, pin bones removed
  • 2 blood oranges zested and juiced
  • 1 Tbsp crushed fennel seeds
  • 2/3 cup kosher salt
  • 2/3 cup sugar
  • 1/4 cup black pepper
  • 3 local beets grated
  • 2 Tbsp fresh dill

For the brunch board

  • 8 Feisty Acres Farm quail eggs soft-boiled and peeled
  • 1 Tbsp everything bagel seasoning
  • 1 small jar capers
  • 1 red onion thinly sliced
  • 1 bunch local baby radishes washed and halved
  • 1 lemon thinly sliced
  • Naked Farm Rambo Purple Radish microgreens
  • 8 slices Blue Duck Bakery toasted sourdough

Citrus Purple Scallion Créme Fråiche

  • 6 oz créme fråiche
  • 1 lemon zested
  • 1 Tbsp orange juice
  • 1-2 purple scallions minced
  • salt and pepper to taste

Directions

  • Place the salmon skin side up on plastic wrap. Pat dry with paper towels. 
  • Combine the salt, sugar, pepper, crushed fennel seeds and orange zest/ juice. Sprinkle the mixture over the salmon flesh. Gently press it down into the flesh. Let sit. 
  • Wash and peel the beets. Using the largest holes on a box grater, grate the beets. Arrange on top of the salt mixture and on the sides of the salmon. Top with fresh dill. Tightly cover the salmon with remaining plastic wrap. Place on a sheet pan or baking dish. Place another baking dish or pan on top. Weigh it down evenly with cans, jars or other heavy kitchen supplies. Refrigerate for 3 days. 
  • At day 3 you can unwrap the salmon and scrape off the mixture. Rinse gently with cold water. Pat dry with paper towels. Cut long, thin pieces on a slant, using a sharp carving knife. Leftover salmon can be well wrapped and refrigerated for 5 to 7 days. 
  • Stir zest into crème frâiche. Stir in juice. Add scallion and salt and pepper to taste. Refrigerate until use. 
  • Arrange artfully on the board along with the crème frâiche and accompaniments. 
BLOOD ORANGE & LOCAL BEET CURED SALMON BRUNCH BOARD Photography by David Benthal
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