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Categories:
black peppercorns thyme bay leaves whole cloves garlic whole juniper berries water brown sugar kosher salt salmon ground black pepper rye bread Remoulade Sauce Swiss cheese sauerkraut lemon juice vegetable oil onions green onions celery garlic horseradish yellow mustard ketchup parsley salt cayenne freshly ground black pepper
Viewed: 79 - Published at: 3 years agoIngredients
- 1 tablespoon black peppercorns
- 3 teaspoons dried thyme
- 3 bay leaves, crumbled
- 1 teaspoon whole cloves
- 2 tablespoons minced garlic
- 1 teaspoon whole juniper berries, plus 1/3 cup crushed juniper berries
- 4 cups water
- 1/2 cup packed light brown sugar
- 1/2 cup kosher salt
- 1 side of fresh salmon, skin off (about 4 pounds)
- 1/4 cup coarsely ground black pepper
- 6 slices of large rye bread, cut diagonally
- 1/2 cup Remoulade Sauce, recipe follows
- 12 slices of Swiss cheese
- 2 cups of sauerkraut
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole or whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon freshly ground black pepper
Method
- In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole junipers berries.
- In a saucepan, over medium heat, combine the water, brown sugar and salt.
- Bring to a boil and stir to dissolve the sugar and salt.
- Remove from the heat and add dry spice mixture and steep for 1 hour.
- Place the salmon in a glass or plastic container.
- Pour the seasoned brine to cover the salmon completely.
- Cover and refrigerate for 24 hours, turning the salmon a couple of times.
- Remove the salmon from the brine and rinse thoroughly with cool water.
- Pat dry with a towel.
- Combine the crushed juniper berries and ground black pepper in a small bowl.
- Using the palm and heel of your hands, press two thirds of the berry and pepper mixture into the salmon.
- Press the remaining mixture onto the other side.
- Wrap the salmon tightly with plastic wrap.
- Store in the refrigerator for at least 48 hours before serving.
- To serve, remove the salmon and slice thin.
- Smear the Remoulade on one side of the bread.
- Spoon the sauerkraut on top of the Remoulade and spread evenly.
- Lay the slices of salmon on top of the sauerkraut.
- Lay the slices of cheese over the salmon.
- Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes.
- Serve warm.
- Put all the ingredients in a food processor and process for 30 seconds.
- Use immediately or store.
- Will keep for several days in an airtight container in the refrigerator.
