Welcome to Day Four of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.
Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Apple-Ginger Cranberry Sauce from Palatable Pastime
- Broccoli Salad with Cranberries from Hezzi-D's Books and Cooks
- Cranberry Blondies from Cindy's Recipes and Writings
- Cranberry Caipirinha from Caroline’s Cooking
- Cranberry Oat Smoothie from Sew You Think You Can Cook
- Graavilõhe from Culinary Adventures with Camilla
- Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
- Warm Cranberry Spread from Family Around The Table
As I've been trying to offer savory cranberry recipes with an international bent, I decided to try my hand at a Scandinavian-inspired recipe: cranberry cured salmon. The recipe name I picked is the Estonian word for cured salmon; and they do have a tradition of using cranberries in their creation.
- 1/2 C coarse sea salt
- 1/2 C organic granulated sugar
- 1 t ground black pepper
- 3/4 C fresh cranberries
- 3 to 4 springs fresh dill
- 2 T red wine vinegar
- 2 pieces of wild-caught salmon, well matched in size and shape, if possible
- Also needed: plastic wrap
Mix the salt, sugar, and pepper together. Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down. Put half of the remaining salt mixture on top of the salmon.
Before serving, rinse the salt-sugar off.
Serve thin slices with crème fraîche and capers.