Sumac Cured Salmon (gravlax) 🫶🏻 I love curing my own fish, and it is so much easier than you’d think! Pro tip: Always remove the pin pones in the direction they are positioned, never against so you don’t mangle the flesh. Ingredients: •1.5 lb king salmon (sushi grade). •1/4 cup sugar. •1/3 cup kosher salt. •2.5 tbsp sumac. •1.5 tbsp mixed peppercorns. •1/4 fresh dill. Toast points: •sourdough bread. •creme fraiche. •fresh dill. •chives. •olive oil. •lemon zest. Directions: 1. Pat dry your salm

Today I finished processing my sumac into spice—which is as simple as drying and grinding the fruits (drupes), and then rubbing them through a sieve to separate out the hard seed bits. I used fragrant sumac, also called skunkbush (Rhus aromatica syn. R. trilobata). The spice is tart like lemon, and very good on chunky vegetable salads and spicy, tomato-based chickpea soup. I look forward to collecting more in July!#wildfoodgirl #wildfood #foragingthewest #foragingcolorado #ediblewildplants #east

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