Yield: 16 servings
|8 pounds||Boned skin-on salmon; cut into 2 fillets|
|¼ cup||Anise seed|
|¼ cup||Caraway seed|
|¼ cup||Freshly-ground black pepper|
|½ cup||Coarse kosher salt|
|5 bunches||Fresh dill or coriander or chervil|
|¼ cup||Vodka or aquavit or gin|
Place the salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together spices, sugar, and salt. Place one of the fillets in a large glass or enamel pan. Cover the fillet with the spice mixture. Spread dill or other fresh spices on top of the spices, then pour vodka on top of dill. Place second fillet on top of the first, in the opposite direction (heads to tails). Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish, and place both pans in refrigerator.
After 12 hours, remove the fish from the pan, rewrap the fish tightly with plastic wrap, and turn over. Replace the weighted pan on top of the fish.
Continue to refrigerate for 2½ to 3 ½ more days, turning fish over every
After four days, remove fish from refrigerator and unwrap on a parchment-lined baking sheet. Remove top fillet and scrape dill and spices from the surface of both fillets.
To serve, slice each fillet on the diagonal into thin pieces.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 60 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
Recipe by: Martha Stewart
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