Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Rock salt |
| 1 cup | Sugar |
| 2 tablespoons | Cracked white pepper |
| 1 \N | Bunch fresh dill |
| 2 pounds | Salmon fillet; 1 inch thick, (2 pieces) |
| 2 tablespoons | Aquavite (optional) |
| \N \N | Butter lettuce |
| 4 \N | Lemon wedges |
| 4 tablespoons | Dijon mustard |
| 1 tablespoon | Vinegar |
| ½ tablespoon | Sugar |
| ½ cup | Peanut oil |
| 1 tablespoon | Chopped dill |
| \N \N | Salt and pepper; to taste |
SAUCE
Mix the salt, sugar, and pepper together. Spread ¼ of the mixture and ⅓ 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 ¼ of the mixture. Spread ⅓ 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. sauc: 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.
BENTLEY'S
128 SUTTER, SAN FRANCISCO
SHRAMSBERG BLANC DE NOIR, 1980
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .