Cured Salmon
Serves:
Ingredients:
1/2
c
Rock salt
1
tb
Chopped dill
1/2
c
Peanut oil
1/2
tb
Sugar
1
tb
Vinegar
4
tb
Dijon mustard
Sauce
4
Lemon wedges
Butter lettuce
2
tb
Aquavite (optional)
1
In.thick. (2 pieces)
2
lb
Salmon fillet
1
Bunch fresh dill
2
tb
Cracked white pepper
1
c
Sugar
Salt and pepper, to taste
Method:
Wine: Shramsberg blanc de noir.
Allow 48 to 72 hours to prepare Cured.
Mix the salt, sugar, and pepper together.
Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan.
Place 1 fillet with skin side down in the pan.
Add 1 tablespoon aquavite and spread over the fillet.
Rub gently with another 1/4 of the mixture.
Spread 1/3 of the dill on top.
Repeat the process with the second fillet, placing meat side to meat side.
Cover with parchment and place a plate on top.
Turn both fillets after 24 hours.
The salmon will be ready to serve after 48-72 hours.
Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a lemon wedge.
SAUCE: Mix in a bowl the Dijon mustard, vinegar and sugar.
While constantly whipping, add the peanut oil slowly.
Add the chopped dill and salt and pepper to taste.