Cured Salmon Bites on Rye with Horseradish Cream
Make cured salmon bites on crisp rye toasts with a tangy horseradish yogurt sauce. Cure 1 hour, no smoker needed, ideal for a Christmas party.
These bites look elegant, but they are easy to put together, and that is what I like most. The salmon is silky, the rye is crunchy and the horseradish cream gives a little kick that wakes everyone up. They are my kind of party food, mostly made ahead and quick to finish.
Saúl’s Tip
Taste the horseradish cream before you add the last spoonful. Jarred horseradish can be strong or mild, so add it a little at a time until it has a kick you like.
Tips for Success
- Buy a center-cut piece of salmon so it cooks evenly.
- Keep the oil at a gentle warmth. If it gets hot, the fish will turn dry.
- Pat the salmon very dry after rinsing so the toasts stay crisp.
- Assemble right before serving so the bread does not go soggy.
Make-Ahead and Storage
Make the sauce and cook the salmon up to 1 day ahead. Keep them separate in the fridge. Bake the rye toasts the morning of the party and store them in an airtight container. Eat leftover salmon within 2 days.
Variations
- Use pumpernickel or crackers instead of rye.
- Add capers or thinly sliced pickled red onion on top.
- Serve the salmon and sauce in a bowl with the toasts on the side.
Cured Salmon Bites on Rye with Horseradish Cream
Ingredients
Instructions
- Mix 1 tbsp of the kosher salt, ¾ tbsp of the sugar and 1 tsp of the lemon zest in a small bowl. Spread half of it on a rimmed tray or plate.
- Lay the salmon on the tray. Cover the top with the rest of the salt mixture, using the remaining salt, sugar and zest.
- Let the fish cure at room temperature for 1 hour. Curing means the salt and sugar draw out water and season the fish.
- Rinse the salmon under cold running water to remove the salt mix. Pat it very dry with paper towels.
- Pour the 3 cups olive oil into a saucepan. Warm it over low heat to 115°F to 120°F. Use a cooking thermometer so the oil does not get too hot; it should feel barely warm.
- Gently lower the salmon into the oil so it is covered. Cook for 10 to 12 minutes, until the fish turns opaque and flakes easily.
- Lift the salmon out onto a clean tray with a slotted spatula. Let it cool for 10 minutes, then flake it into chunks with a fork.
- In a medium bowl, stir the horseradish sauce, both mustards, brown sugar and 1½ tsp salt until the sugar dissolves.
- Stir in the Greek yogurt until smooth. Cover and chill in the fridge.
- Heat the oven to 325°F. Line a baking sheet with parchment paper.
- Cut the rye bread into bite-size pieces. Toss them in a bowl with 2 tbsp olive oil and a pinch of flaky salt, then spread them on the baking sheet.
- Bake for 5 to 6 minutes, until the bread feels crisp and dry. Let it cool for a few minutes.
- Spoon the horseradish sauce onto each toast. Top with flaked salmon and a little fresh dill.
Frequently Asked Questions
Is cured salmon safe to eat?
In this recipe the salmon is also cooked gently in warm oil, so it is not raw. Use very fresh fish from a trusted seller.
What can I do with the leftover olive oil?
Strain it and keep it in the fridge. Use it within a few days for salad dressing or sauteing fish.
Can I use a different fish?
Yes. Arctic char or steelhead trout work well and cook in about the same time.
