I forgot to take a pic before I cleaned off the cured salmon. It was too salty when I tried it, so it soaked in water for an hour and then it was fine.
I liked the flavor better this time - the citrus was discernible, but I couldn’t detect the thyme.
Served with creme fraiche with chives and pickled pearl onions. I didn’t love the onion combination.
As I was thinking about the pros and cons of making this at home, it struck me that the price probably works out to about the same to buy wild smoked salmon at TJ or Costco. It sure was fun to experiment with something new, though!
