Michael Ruhlman's recipe for fennel-cured salmon?

July 1, 2008 9:02 PM

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!)
posted by obiwanwasabi to Food & Drink (8 answers total)

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...
posted by Mngo at 9:07 PM on July 1, 2008

Best answer: This looks like the recipe - he says he got it from the book.
posted by iconomy at 9:14 PM on July 1, 2008

Or maybe that's one of the adapted ones, in which case, never mind.
posted by iconomy at 9:16 PM on July 1, 2008

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.
posted by trip and a half at 10:13 PM on July 1, 2008

Response by poster: 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.
posted by obiwanwasabi at 10:20 PM on July 1, 2008

Best answer: 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.
posted by trip and a half at 10:53 PM on July 1, 2008

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.
posted by AnnaRat at 10:57 PM on July 1, 2008

Response by poster: 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!
posted by obiwanwasabi at 12:01 AM on July 2, 2008