Fusion Kitchen · Dinner
Mojito and Yuzu Cured Salmon with Rye
A Cuban-German-Japanese Occasion dish, salmon cured in a mojito-inspired blend of lime, rum, mint, and yuzu so the Cuban cocktail tradition and the Japanese citrus depth and the Nordic cured fish technique produce a cure that is simultaneously refreshing, aromatic, and deeply original.
$$
20 minsPrep
0 minsCook
20 mins active, 12 hr cureTotal
EasyLevel
Nutrition per serving
420Calories
28gProtein
22gFat
28gCarbs
8gSugar
4gFiber
840mgSodium
65mgChol
Goes well with
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local
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Instructions
1
Prep
Mix salt, sugar, yuzu juice, lime zest, rum, mint, and white pepper into a rough paste. Spread half the cure in a shallow dish, place salmon skin-side down, pack remaining cure firmly over flesh. Cover tightly with cling film. Refrigerate 10–12 hours until rum and yuzu penetrate deeply.
2
Finish
Rinse cured salmon completely under cold water and pat dry. Mix crème fraîche, yuzu juice, honey, and salt until smooth. Slice salmon very thinly at an angle, discarding skin.
3
Plate
Spread yuzu crème fraîche over each rye crispbread. Layer salmon slices, cucumber, and radishes over crème fraîche. Scatter mint leaves and capers on top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) salmon fillet, skin on
- 3 tbsp fine sea salt
- 2 tbsp caster sugar
- 2 tbsp yuzu juice or lime juice
- 2 limes
- 2 tbsp dark rum
- 25g (small handful) fresh mint
- 0.5 tsp white pepper
- 100g (3.5 oz) crème fraîche
- 1 tbsp honey
- 4 slices dark rye crispbread or pumpernickel
- 0.5 medium cucumber
- 6 radishes
- 1 tbsp capers
- 1 lime