Vodka cured salmon

Yield: 4 servings

Measure Ingredient
1 \N 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 \N Box brown sugar
\N \N For the salad:
4 \N Radishes, diced
½ \N Red onion, diced
1 bunch Beet tops
1 bunch Chervil
2 tablespoons Olive oil
\N \N Juice of 1 lemon
\N \N Salt and pepper

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.


(Courtesy JUdson Grill)

For the salmon:

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