Smoked Salmon Platter



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!



credits to the owner


  • 1/2 cup of sea or kosher salt
  • 1/2 teaspoon of liquid smoke
  • 1/4 cup brown sugar
  • 2 teaspoons of freshly ground black pepper


  • Remove pinbones from salmon filet
  • Combine salt, sugar, pepper and liquid smoke
  • Pack the salt mixture over the surface of the salmon
  • Wrap the salmon in plastic wrap leaving the ends open
  • Place on a wire rack set inside a rimmed baking sheet and place another baking sheet over the salmon. Weigh the top with a cast iron skillet or something just as heavy
  • Cure in the refrigerator for 5 days. Check on the salmon after two days and drain off any excess liquid
  • Remove skin and thinly slice against the grain

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