Celebrate the bounty of the deep blue sea with a dulse seaweed cured salmon, ideal for seafood charcuterie boards.
- In a bowl combine salt, sugar, pepper and first amount of dulse flakes. Mix until evenly distributed. Set aside until needed.
- Lay out a large piece of plastic wrap. In the center, spread out 1/2 cup of curing mixture equal to the dimensions of the salmon. Top with salmon, skin side down.
- Cover flesh side of salmon with another 1/2 cup curing mixture. Wrap up in plastic tightly and place in a shallow hotel pan. Insert another pan over the salmon and top with a 3 pound weight. Refrigerate for 12 hours.
- Unwrap salmon, remove curing mixture, and pat salmon dry. Repeat steps 2 and 3 with new curing mixture and refrigerate for 12 hours. Repeat this one more time, for a total of 3 rounds.
- Unwrap salmon after third round of curing and remove curing mixture. Rinse, and pat salmon dry. Return to refrigerator uncovered to air-dry for 2 to 3 hours.
- Season flesh side of salmon with second amount of Dulse flakes and black pepper. Wrap and refrigerate for until needed. Serve as desired.
- Recipe type: Flavour Forecast