| Cuisine: American | Type: Appetizer | Serves: 12 |
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Source:
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Chow |
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Attributes:
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Comments:
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The salmon must cure for 24 hours, so plan ahead. There is an alternate recipe in Think like a Chef (Tom Colicchio) that has more citrus zest and herbs that looks good. |
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Serving Suggestions:
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Serve any way you would smoked salmon, on toasts, by itself as an appetizer, in a salad, etc. Serve with a dry riesling from Germany or Alsace. |
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Ingredients:
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3 cups sugar 3 cups kosher salt 4 tbs. cracked white pepper 1-2 pounds filet of salmon, scaled (skin on) 1 lemon, zested 1 bunch dill 1 bunch Italian parsley |
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Instructions:
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1. Mix the sugar and salt together with the cracked white pepper. Rub some of the mixture onto both sides of the salmon. Mix together the zest, dill, and parsley. Spread half the herb mixture in a glass baking dish that will hold the salmon laid out, then spread half the sugar-salt mixture. Place the salmon on top of this, top with the remaining sugar-salt mixture and the rest of the herb mixture. Cover with another glass baking dish (that nests well with the first) and store in the refrigerator with 3 to 4 pounds of weight on top. 2. After about 10 hours, flip the salmon and drain off any excess liquid. Replace the weights and store for an additional 12 hours. When the salmon is finished curing, remove the curing mixture from the fish, rinse the fish under cold water and pat dry. 3. Serve as you would any smoked salmon, or serve with the linked Marinated Potatoes and Fennel recipe. |
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2005-11-21