Comments on: Michael Ruhlman's recipe for fennel-cured salmon?

Question: Michael Ruhlman's recipe for fennel-cured salmon?

obiwanwasabi — Tue, 01 Jul 2008 21:02:01 -0800

While I point accusingly at friends and relatives to find out who among them has stolen my copy of Michael Ruhlman's Charcuterie, would some MeFite be kind enough to post the recipe for salmon cured with fennel and pernod? I can find a couple of people online who've adapted the recipe, but I need the original (and my book back!)

By: Mngo

Mngo — Tue, 01 Jul 2008 21:07:37 -0800

So sorry, do not have it. But a similar cured lox recipe is pretty much "sprinkle with fennel seeds and splash pernod over it" so guestimating might work. If in doubt, I'd make sure the liquid covers the salmon. And I'm ordering that book...

By: iconomy

iconomy — Tue, 01 Jul 2008 21:14:39 -0800

This looks like the recipe - he says he got it from the book.

By: iconomy

iconomy — Tue, 01 Jul 2008 21:16:14 -0800

Or maybe that's one of the adapted ones, in which case, never mind.

By: trip and a half

trip and a half — Tue, 01 Jul 2008 22:13:54 -0800

I think it's not kosher to post it verbatim in the thread (iconomy's linked recipe is indeed an adaptation, or at least a paraphrase), but I have the book and will MeMail you the recipe. It will take me some time to type it up, though -- it's quite detailed.

By: obiwanwasabi

obiwanwasabi — Tue, 01 Jul 2008 22:20:52 -0800

Thanks trip and a half. The list of ingredients would be enough - I've made it before, so more worried about quantities than process. When I see 'adapted from' in an online recipe, I worry about substitutions and alterations.

By: trip and a half

trip and a half — Tue, 01 Jul 2008 22:53:15 -0800

Heh. Just saw your reply. Anyway, I'm almost through typing it (I got interrupted), so I'll just finish it up and send it off. I double-checked the quantities, though I haven't proofread the entire thing, so there may be typos.

By: AnnaRat

AnnaRat — Tue, 01 Jul 2008 22:57:57 -0800

These 'adapted' ones may be more or less the real thing, and just using 'adapted' to indicate that while the ingredients/quantities etc are the same, they've rewritten it - in order to deal with the whole "can you copyright a recipe" issue.

By: obiwanwasabi

obiwanwasabi — Wed, 02 Jul 2008 00:01:43 -0800

Thanks trip - the effort is much appreciated, and now I can access this precious recipe anywhere, anytime. Thanks too to iconomy - the recipe linked is pretty much the same as the real deal. You've saved Christmas!