"Cured meat allowed humans to stay put when there was nothing to grow, kill or steal. But the fridge and the modern food industry have made the average home cook afraid of this simple method of food prep. So here is a reminder from @nytfood: All you really need is salt (and in this case, beets, dill, horseradish and sugar). Ian Fischer, a @nytimes editor, made this cured salmon, which was photographed by @benjaminnorman. "I was surprised by how good it was, and this is no #humblebrag," he writes. "You can buy wonderful lox from a store: This was a different taste planet." Visit the link in our profile to get the recipe for beet- and horseradish-cured salmon." By nytimes on Instagram.
Posted on infosnack.