Cilantro Cured Salmon with Coconut Labne

Advance preparation (5 days ahead); This is for cold smoked salmon…

2 pounds salmon, skin on.
1/2 cup salt
1/2 cup sugar
1 bunch parsley- roughly chopped
1 bunch cilantro- roughly chopped
1 bunch dill- roughly chopped
1 shallot- thinly sliced
1/2 jalapeno pepper- chopped fine
1/3 teaspoon fennel seeds- lightly crushed

1) Place salmon on wire rack and set atop a baking sheet lined with parchment paper; reserve.

2) Mix salt and sugar in a bowl; spread thin layer of mixture over both sides of salmon; set flesh side up on rack; reserve.

3) Mix remaining salt-sugar mix with remaining ingredients in glass bowl; mix well; let stand 15 minutes; cover flesh side of fish with mixture, packing tightly.  Cover in plastic wrap and place in refrigerator for 5 days. Baste fish morning and night with exuded  juices for 5 days.

24 hours ahead;  Place 3 cups coconut milk yogurt in a colander lined with cheesecloth, set over clean bowl; reserve in refrigerator for 24 hours.  It will thicken, discard juice that runs off.

Assembly; Serve salmon topped with;

Coconut yogurt
1 hard boiled egg, pushed through a sieve (for garnish)
Watercress; cleaned
Minced cilantro

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