Salmon recipes from Just Cured

Just CuredTM Smoked Salmon with Cucumber and Lemon Cream

Serves 4


1 medium cucumber

8 oz Just CuredTM Smoked Salmon, cut into small dice

1 T lemon juice

1/2 cup crème fraîche (may substitute sour cream drained of excess liquid)

1 to 2 T heavy cream

1 T minced fresh chives

8 lemon segments

4 small sprigs fresh dill

Salt and freshly ground pepper to taste

Equipment required:

Four 2 inch diameter by 2 inch high ring molds. 2 inch PVC pipe cut to length is perfect for this presentation.


Half peel or channel cut, then seed and dice the cucumber into a small dice. Sprinkle the cucumber with salt and let sit for 5 minutes. Rinse off the salt, drain and pat dry.

In a small bowl, mix together using a rubber spatula the lemon juice, crème fraîche, heavy cream and chives. Season to taste with salt and pepper. Reserve the lemon cream.

In a medium bowl, mix the diced cucumber with a tablespoon or two of the lemon cream. Season with salt and pepper to taste. The goal is to lightly coat the cucumber pieces. Pack one quarter of the cucumber mixture into each of the ring molds so that the mold is half filled.

In the same bowl, mix the diced smoked salmon with a tablespoon or two of the lemon cream. Pack one quarter of the salmon mixture into each ring mold to fill the molds.

At this point you may refrigerate the molds for several hours if you so desire.

To serve, place each ring mold in the center of a plate. Carefully remove the molds. Garnish the top of each ring with two lemon segments and a sprig of dill. If desired, you may also drizzle a bit of lemon cream on each plate.

Note: This recipe works just as well with Just Cured Gravlax.

Smoked Salmon Roulades with Red Onion and Chive Cream and Smoked Salmon Spread


For the roulades:

8 ounces Just Cured smoked salmon

For the red onion and chive cream:

1 medium red onion, cut into small dice

2 t butter

3/4 cup crème fraîche or sour cream

2-3 T heavy cream

3 T minced fresh chives

Salt and pepper to taste

For the smoked salmon spread:

8 ounces Just Cured smoked salmon

1/2 cup cream cheese

1/2 cup sour cream

Juice of 1/2 lemon

Generous dash of tabasco

Pinch of salt


Minced chives, lemon wedges, segments or slices, dill sprigs


For the red onion and chive cream:

Cook onion and butter in a small saute pan over low heat until onions

are very soft but not brown, about 10 minutes. Remove from heat and allow

onions to cool to room temperature.

In a medium mixing bowl, mix onions, crème fraîche or sour cream and

chives. Thin with cream to desired consistency (thinner for a spread,

thicker to spoon or pipe). Season with salt and pepper to taste. Refrigerate

until cold. May be made 2 to 3 days in advance.

For the smoked salmon spread:

Puree salmon for no more than one minute in a food processor fitted

with the steel blade. Add the cream cheese, sour cream, lemon juice

and salt. Process until smooth. Refrigerate until cold.

For the roulades:

Overlap 2 or 3 slices of smoked salmon to form a rectangle approximately 5 by 3 inches. (Note: this is easiest to do on a piece or parchment or waxed paper.) Spread a tablespoon of either onion cream or smoked salmon spread onto the bottom half of the rectangle. Roll up jelly roll style into a cigar shape. Refrigerate until firm. Repeat with remaining salmon slices and fillings.

To serve:

Slice roulades into individual portions about 1 inch thick. Place on platter with garnishes.