Ethné de Vienne’s Maple-Cured Salmon “Candies”
Ethné de Vienne’s Maple-Cured Salmon “Candies”
Instructions
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1
Rinse the salmon under cold water. Pat very dry with paper towels.
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2
Cut the salmon into ½-inch (1.5 cm) cubes. In a bowl, combine the maple sugar, salt and white pepper. Add the salmon and gently mix to coat in the sugar mixture. Let marinate for 2 hours in the refrigerator.
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3
Pat the salmon dry, as needed. Place in a plate and serve with toothpicks as an hors d’oeuvre.
Ethné de Vienne’s Maple-Cured Salmon “Candies”
