Texmex gravalax cured w/taquila and cilantro
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | SIDES FRESH SALMON -- |
| TRIMMED/DEBONED | ||
| ¼ | cup | SALT |
| ½ | cup | BROWN SUGAR |
| 2 | cups | TEQUILA |
| bunch | DILL -- (COARSLY CHOPPED) | |
| 2 | bunches | CILANTRO -- (COARSELY |
| CHOPPED) | ||
| 2 | teaspoons | CRUSHED WHITE PEPPER |
| 2 | teaspoons | CRUSHED BLACK PEPPER |
Directions
MIX SALT AND SUGAR-DIVIDE INTO ⅓- RUB SIDES WITH ⅓ OF MIXTURE AND SOME OF HERBS-PLACE ONE SIDE ON LARGE SHEET OF CLING FILM- COVER WITH HERBS AND PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 - 8 HRS. UNWRAP; DRAIN OFF LIQUID AND RE-WRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY.
Recipe By : scottish@... (Joe Williamson) From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File