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Sake & Ginger Cured Salmon Purses With Cilantro Oil & Wasabi Crème Fraîche

Sake & Ginger Cured Salmon Purses With Cilantro Oil & Wasabi Crème Fraîche

Chef Max Brody

The Night Kitchen, www.montaguenightkitchen.com, Montague, MA


  • 1 lb salmon, skinned, pin bones removed and cut into 4 smaller pieces
  • ½ lb brown sugar
  • ½ lb kosher salt
  • 2 Tbsp grated ginger root
  • ¼ cup sake
  • 2 Tbsp lime juice
  • 2 tsp sesame oil
  • 2 Tbsp soy sauce
  • 2 Tbsp Mirin
  • 1 bunch cilantro, stems removed, chopped
  • 8 pieces rice paper rounds
  • 8 chives
  • 2 tsp lemon juice
  • ½ cup canola oil
  • 1 cup crème fraiche
  • 2 Tbsp prepared wasabi
  • 4 lime wedges
  • Herbs or greens for garnish


Note: the salmon should be prepared 2-3 days before use.
Mix the kosher salt & brown sugar
In separate bowl, combine the ginger, sake, lime juice, soy sauce, mirin, sesame oil in a bowl and whisk to combine
Place the salmon in the bowl with the marinade and let sit for twenty minutes.
Place a large piece of plastic wrap on a work surface and place 1/4 of the salt / sugar mixture on the plastic wrap. Place one piece of the salmon on top of the salt on the plastic, cover with 1/4 more of the salt mixture, continue with rest of the salmon and the salt.
Wrap the salmon tightly in the plastic wrap and wrap once more in another piece of plastic. Place wrapped salmon between two trays with a heavy weight on the top of the tray. Place in the refrigerator of 2-3 days.
Remove the salmon from the plastic wrap, reserving the liquid. Gently rinse in cold water and pat dry. Cut the salmon into 1/8” cubes and place in a bowl with 3/4 cup of the cilantro and the reserved cure liquid, mix until combined.
Re-hydrate the rice paper one at a time in a pan of hot water.
Place 3Tbs of the cured salmon in the center of the rice paper, draw up the sides and tie with a chive.
Place the remaining cilantro in the bowl of a food processor with the oil and puree. Add the lemon juice and season with salt.
Mix the crème fraiche and wasabi until combined, season with salt & pepper.
To plate, spoon some of the wasabi crème fraiche on each plate, add some of the cilantro oil. Place the salmon purses on top and garnish with greens & lime wedge.


Recommended wine/beer for Sake & Ginger Cured Salmon Purses With Cilantro Oil & Wasabi Crème Fraîche:

Le Brun Servenay 1996 Blanc de Blancs Brut Champagne [Avize, France]

In the company of heat-producing ingredients such as wasabi, nothing cools the palate better than Champagne, except perhaps for milk! The trouble with milk is that it doesn’t invite a second bite of the food in quite the way Champagne does. This Blanc de Blancs is made exclusively from Chardonnay grapes by a young grower named Patrick Le Brun. It is all from grand cru vineyards located in the Côte des Blancs’ “holy trinity” of villages—Avize, Cramant and Oger. The 1996, after a decade’s maturation, is now just entering its window for current consumption. Great fruit intensity, with a lashing of citrus flavors and a creamy, soft finish, Le Brun Servenay is the greatest bargain in the vintage Champagne market.