One of the great things about curing an entire side of wild king salmon to make a bunch of teeny appetizers is having a lot left over for Sunday brunch. Here seen on an everything bagel with crème fraiche and wasabi tobiko. I added capers too. The fish has such an intense, wonderful flavor from the unorthodox cure.
And since it’s been ages, and I’ve got cured meat on the brain, I decided to pull down the last duck prosciutto and try it out. It’s excellent- better than the first one, which I attribute to the much longer hanging time. Patience is a virtue.
The confluence of these two things, plus the salt pork (trimmings from the bacon that is almost ready, and cured differently; it will get its own post because it’s bacon) and the lardo also being ready meant that I got my act together and made a little care package-early birthday present for a good friend out in Seattle. He sent me some insane salumi from the eponymous store out there for my birthday a while back, and I’m finally reciprocating.