Recipe: Cured Salmon with Dill-Horseradish Cream
"People don't think salmon is a Southern thing, but my mom made salmon croquettes every Sunday before church." - Chef John Hall
Hands-on time for this recipe is only 15 minutes, but the salmon will need to chill for 36 hours. This is a great make-ahead option when entertaining for breakfast or brunch. Serve the thinly sliced salmon with Dill-Horseradish Cream and toasted sourdough bread slices.