Vodka cured salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Side of salmon, skin on | |
| 2 | pounds | Kosher salt |
| 1 | pounds | Granulated sugar |
| 2 | bunches | Tarragon, chopped |
| 1 | bunch | Chervil |
| 2 | cups | Chopped chives |
| 1 | litre | Absolut vodka |
| ½ | Box brown sugar | |
| For the salad: | ||
| 4 | Radishes, diced | |
| ½ | Red onion, diced | |
| 1 | bunch | Beet tops |
| 1 | bunch | Chervil |
| 2 | tablespoons | Olive oil |
| Juice of 1 lemon | ||
| Salt and pepper | ||
Directions
To make the salmon mix all ingredients, except for the salmon, and place on top of the salmon in a deep casserole dish. Cover with plastic wrap and place in another casserole with 10 pounds of weight on top of the fish. Let sit in the refrigerator 4 to 5 days, then remove weight. Scrape off sugar mixture and slice thin to serve.
Mix all salad ingredients together in a bowl. Top with salmon. Unused salmon can be wrapped tightly on the skin for up to 1 week.
QUENCH SHOW #Q1A03
(Courtesy JUdson Grill)
For the salmon: