Yield: 1 Servings
|1 pounds||Salmon -- boned skinned|
|\N \N||Fresh ground Black|
|¼ cup||Kosher Salt -- or table|
|6 \N||Sprigs Fresh Dill --|
|1 tablespoon||Brown Sugar|
|6 \N||Juniper Berries -- crushed|
|1 tablespoon||Granulated Sugar|
|1 \N||Lemon -- grated peel|
|\N \N||Leaves of 2 Tea Bags|
Combine the salt, sugars and tea leaves; rub all sides of the salmon evenly with the mixture. Wrap securely in plastic wrap, then aluminum foil.
Refrigerate overnight. Unwrap the salmon and rinse under cold water to remove excess tea leaves. Pat dry. Combine black pepper, dill, crushed juniper berries and grated lemon peel. Cover the entire surface with this mixture. Rewrap in plastic wrap and aluminum foil and place on a tray with another weighted tray (about 2 pounds) on top. Refrigerate overnight.
Unwrap the salmon and slice as thinly as possible, holding the knife at a diagonal as you cut.
Serving Suggestions: Serve on a toasted bagel with cream cheese, or on toast points with mustard and dill mayonnaise. Garnish with lemon wedges.
Recipe By : TheCook121