Vodka and citrus cured salmon

Yield: 8 servings

Measure Ingredient
½ cup Kosher salt
¼ cup Chopped fresh dill
2 tablespoons Grated lemon zest
2 tablespoons Grated orange zest
2 tablespoons Grated lime zest
¼ cup Absolut Citron Vodka
3 tablespoons Sugar
1 \N Piece fresh salmon fillet; (2 pound) skin on, pin bones removed and rinsed under cold water

In a mixing bowl, combine the salt, dill, zest's, vodka and sugar together.

Place the salmon, skin side down, on several large sheets of plastic wrap.

Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half sheet pan. Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.

Remove the salmon from the refrigerator and wipe off the salt mixture.

Rinse the salmon under cold water, removing all of the cure. Using a sharp knife, slice the salmon diagonally, paper thin and set aside.

Yield: 8 servings

Recipe Courtesy of Emeril Lagasse, 1999 Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 18 Calories; 0g Fat (0% calories from fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 5640mg Sodium NOTES : Emeril Lagasse

Recipe by: Emeril LIve

Posted to EAT-LF Digest by BGL <cyberfun@...> on Apr 9, 1999, converted by MM_Buster v2.0l.

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