Jacques Pépin made this dish with Francis Lam during our recent visit to Pepin's home-studio kitchen. Listen to their conversation about the dish and check out their in-depth interview about Jacques's storied career and thoughts on current food media. Also see The Splendid Table Jacques Pépin Collection for many more recipes from Jacques.
Behind-the-scenes video from Jacques Pépin's kitchen
Garnishes (per serving)
1. Cutting on a bias at about a 45-degree angle, remove thin slices, each weighing about 1 ounce, from the fillet. You should have twelve slices. Sprinkle each of six plates with some of the kosher salt and freshly ground pepper. Be generous; the salmon needs to be salted to cure.
2. Arrange two slices of salmon in one layer (without overlap) on top of each seasoned plate. Sprinkle a little more salt and pepper on top, and cover the plates with plastic wrap. Set aside to cure for at least 20 minutes but as long as 1 hour.
3. At serving time, sprinkle the cured salmon slices with the garnishes. Serve with the buttered pumpernickel or rye bread.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.