Monday, February 4, 2013
We were lined up, aprons on, at a wooden counter in the kitchen of the Fairmont Waterfront Hotel in Vancouver. “We’re going to make cured salmon three ways,” Hauser said. An array of ingredients including endives, vodka, molasses, beets and cayenne pepper were sliced, diced and puréed. She coated a trio of wild-salmon slabs and set them to cure for 24 to 48 hours. Magically, Hauser bought out finished salmon and served thin slices with salad and bannock. Great appearance, even better taste!